Dairy Science and Technology

Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
Formation et propriétés des complexes protéines sériques/caséine κ dans le lait écrémé traité thermiquement. Revue

Laurence Donato and Fanny Guyomarc'h

Dairy Sci. Technol., 89 1 (2009) 3-29

Published online: 20 January 2009

DOI: 10.1051/dst:2008033

Laurence Donato

Fanny Guyomarc'h

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