PDF) Genetic polymorphism of the kappa-casein gene in Brazilian cattle | published in Genetics and molecular research: GMR
Exploring Human Milk Dynamics: Interindividual Variation in Milk Proteome, Peptidome, and Metabolome | Journal of Proteome Research
Natural variation in casein composition of milk
The vital role of Gli1+ mesenchymal stem cells in tissue development and homeostasis - Jing - 2021 - Journal of Cellular Physiology - Wiley Online Library
PDF) Bovine kappa-casein gene polymorphism and its association with milk production traits
Kappa Casein - an overview | ScienceDirect Topics
Gamma-Casein - an overview | ScienceDirect Topics
Genetic variability of the equine casein genes - Journal of Dairy Science
PDF) Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs) | ACS Omega
Milk Protein Synthesis in the Lactating Mammary Gland: Insights from Transcriptomics Analyses | IntechOpen
Kappa-Casein - an overview | ScienceDirect Topics
Casein | C81H125N22O39P - PubChem
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
Kappa-Casein - an overview | ScienceDirect Topics
Kappa-Casein - an overview | ScienceDirect Topics
Kappa-casein | Veterinary Genetics Laboratory
PDF) Bioinformatics: Phylo-genetic comparison of Kappa Casein Protein Family
PDF) Bioinformatics: Phylo-genetic comparison of Kappa Casein Protein Family
On Food and Cooking: The Science and Lore of the Kitchen: McGee, Harold: 9780684800011: Amazon.com: Books
Encyclopedia | Free Full-Text | Effects of High-Temperature Milk Processing | HTML
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments | Journal of Agricultural and Food Chemistry
