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Showing 1 to 1 of 1 for “"Proteínas - Reticulação"”.
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Caseins micelles crosslinked with transglutaminase: foaming properties as a function of pH
Caseins represents 80% of the cow”s milk proteins and are widely used 1n food industry due to their recognized foaming properties. The casein term refers to a mixture of four different casein fractions known as asl, as2, B, and K-caseim that are organized m structures called casei micelles (CMs). …