Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis
Titel:
Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis
Auteur:
Gammoh, Sana Alu'datt, Muhammad H. Tranchant, Carole C. Al-U'datt, Doa'a Ghazi Alhamad, Mohammad N. Rababah, Taha Kubow, Stan Haddadin, Malik S.Y. Ammari, Zaid Maghaydah, Sofyan Banat, Haya