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    • Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein

      Jung, TH; Yun, SS; Lee, WJ; Kim, JW; Ha, HK; Yoo, M; Hwang, HJ; Jeon, WM; Han, KS (Korean Society for Food Science of Animal Resources, 2016)
      Goat milk is highly nutritious and is consumed in many countries, but the development of functional foods from goat milk has been slow compared to that for other types of milk. The aim of this study was to develop a goat ...