Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities
Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impac...
Kaydedildi:
| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019-01-01
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| Seri Bilgileri: | Food Technology and Biotechnology |
| Konular: | |
| Online Erişim: | https://hrcak.srce.hr/file/339470 |
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