Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of <i>Lactobacillus helveticus</i>
With their desired functional and technological properties, whey protein preparations are used in the food industry. In turn, lactic acid fermentation may contribute to release of a wide range of biologically active peptides (BAPs) (known also as bioactive peptides or biopeptides) from whey and milk...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2020-10-01
|
| Sraith: | Applied Sciences |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2076-3417/10/20/7089 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|