Cite
HARVARD Citation
Bhatt, H. et al. (2017). Effect of micellar structure of casein and its modification on plasmin-induced hydrolysis. International dairy journal. pp. 75-82. [Online].
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Bhatt, H. et al. (2017). Effect of micellar structure of casein and its modification on plasmin-induced hydrolysis. International dairy journal. pp. 75-82. [Online].