4 results
Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin
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- Journal:
- Journal of Dairy Research / Volume 76 / Issue 3 / August 2009
- Published online by Cambridge University Press:
- 04 August 2009, pp. 379-383
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- August 2009
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Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity
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- Journal:
- Journal of Dairy Research / Volume 76 / Issue 2 / May 2009
- Published online by Cambridge University Press:
- 05 January 2009, pp. 152-157
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- May 2009
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Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora
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- Journal:
- Journal of Dairy Research / Volume 73 / Issue 2 / May 2006
- Published online by Cambridge University Press:
- 14 February 2006, pp. 163-170
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- May 2006
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Effect of protein concentration, pH, lactose content and pasteurization on thermal gelation of acid caprine whey protein concentrates
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- Journal:
- Journal of Dairy Research / Volume 72 / Issue 1 / February 2005
- Published online by Cambridge University Press:
- 14 January 2005, pp. 34-38
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- February 2005
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