Implications of kappa-casein evolutionary diversity for the self-assembly and aggregation of casein micelles | Royal Society Open Science
The ranges of possible amino acid frequencies in PKC and GMP. Each... | Download Scientific Diagram
The chemistry of milk –Final part | Sushilbandhu
Foods | Free Full-Text | Rennet-Induced Casein Micelle Aggregation Models: A Review
AAB - Polymorphisms of the kappa casein (CSN3) gene and inference of its variants in water buffalo (Bubalus bubalis)
Kappa-Casein - an overview | ScienceDirect Topics
K-Casein - an overview | ScienceDirect Topics
Effect of the degree of κ -casein hydrolysis on pH values as a function... | Download Scientific Diagram
Kappa-casein based electrochemical and surface plasmon resonance biosensors for the assessment of the clotting activity of rennet - ScienceDirect
Breeding for Kappa Casein to Increase Cheese Yield :: The Bullvine - The Dairy Information You Want To Know When You Need It
Comparison of the Hydrolysis of Bovine κ-Casein by Camel and Bovine Chymosin: A Kinetic and Specificity Study | Journal of Agricultural and Food Chemistry
K-casein - Wikipedia
Team:SF Bay Area DIYbio/Parts - 2014.igem.org
Natural variation in casein composition of milk
Lactic acid‐mediated isolation of alpha‐, beta‐ and kappa‐casein fractions by isoelectric precipitation coupled with cold extraction from defatted cow milk - Thekkilaveedu - 2020 - International Journal of Dairy Technology - Wiley Online Library
Relationship Between Kappa Casein Genes (CSN3) and Industrial Yield in Holstein Cows in Nariño-Colombia | IntechOpen
Kappa-Casein - an overview | ScienceDirect Topics
Comparison of the Hydrolysis of Bovine κ-Casein by Camel and Bovine Chymosin: A Kinetic and Specificity Study | Journal of Agricultural and Food Chemistry
alphaS2-casein - an overview | ScienceDirect Topics
K-Casein - an overview | ScienceDirect Topics
Rennet in cheese - the science: how rennet works
K-casein - Wikipedia
Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium | ACS Food Science & Technology
