Technological properties and biological activities of camel α-lactalbumin – A review
Roua Lajnaf, Hamadi Attia, Mohamed Ali Ayadi
Topics & Concepts
IngredientLactalbuminFood scienceBovine milkWhey proteinCamel milkChemistryDairy industryMilk proteinFood industryBiological valueAntioxidantIsolation (microbiology)BiologyBiochemistryMicrobiologyAnimal Diversity and Health StudiesProteins in Food SystemsDigestive system and related health