Citation: Gi. Imafidon et al., ISOLATION, PURIFICATION, AND ALTERATION OF SOME FUNCTIONAL-GROUPS OF MAJOR MILK-PROTEINS - A REVIEW, Critical reviews in food science and nutrition, 37(7), 1997, pp. 663-689
Citation: Gi. Imafidon et Ny. Farkye, SOLVATION OF RENNET CURD FROM HIGH-HEAT-TREATED MILK INFLUENCED BY ACID TYPE AND PH, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2560-2562
Authors:
IMAFIDON GI
FARKYE NY
TONG PS
HARWALKAR VR
Citation: Gi. Imafidon et al., INFLUENCE OF GENETIC-VARIANTS OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN IN MILK ON PROTEOLYSIS IN CHEDDAR CHEESE (VOL 50, PG 321, 1995), Milchwissenschaft, 50(9), 1995, pp. 505-505
Authors:
IMAFIDON GI
FARKYE NY
TONG PS
HARWALKAR VR
Citation: Gi. Imafidon et al., INFLUENCE OF GENETIC-VARIANTS OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN IN MILK ON PROTEOLYSIS IN CHEDDAR CHEESE, Milchwissenschaft, 50(6), 1995, pp. 321-325
Citation: Gi. Imafidon et Ny. Farkye, INFLUENCE OF PH ON CHYMOSIN ACTION IN SOLUTIONS OF DIFFERENT KAPPA-CASEIN VARIANTS, Journal of agricultural and food chemistry, 42(8), 1994, pp. 1598-1601
Citation: Gi. Imafidon et Ny. Farkye, RENNET COAGULABILITY OF HIGH-HEAT TREATED MILK INFLUENCED BY TIME OF PH ADJUSTMENT, Journal of food science, 58(6), 1993, pp. 1300-1302