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In vitro digestibility of different milk proteins and commercial milk protein concentrates

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dc.contributor.authorAntila, Pirkko-
dc.contributor.departmentMTT-
dc.date.accessioned2013-03-19T10:27:40Z
dc.date.accessioned2025-05-29T00:54:08Z
dc.date.available2013-03-19T10:27:40Z
dc.date.created1994-02-04-
dc.date.issued1988-
dc.description.staV-
dc.format.bitstreamfalse
dc.format.pagerange196-203-
dc.format.pagerange8-
dc.identifier.olddbid389150
dc.identifier.oldhandle10024/448169
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/49611
dc.languageeng-
dc.relation.ispartofseriesFunctional Properties of Food Proteins. Proc. Intern. Seminar. Lasztity (ed.). Mete. Budapest-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/448169
dc.tehNR34160188-
dc.titleIn vitro digestibility of different milk proteins and commercial milk protein concentrates-
dc.typea-

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