Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis.
Thais S MilessiLaiane A LopesPaula K NovelliPaulo W TardioliRaquel L C GiordanoPublished in: Journal of food science and technology (2022)
The online version contains supplementary material available at 10.1007/s13197-022-05533-x.