Proteolysis of milk heated at high temperatures by native enzymes analysed by trinitrobenzene sulphonic acid (TNBS) method
Lucy M. CHOVE1*, Abdulsudi ISSA- ZACHARIA, Alistair S. GRANDISON2 and Michael J. LEWIS2
1Department of Food Science and Technology, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.
2Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Reading RG6 6AP, UK.
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