Molecular basis of whey protein functionality
Whey proteins constitute 18-20% of total milk protein content. Their nutritive value, accompanied by diverse physico-chemical and functional properties, make whey proteins widely applicable in food industry. Highly risen demands of consumers for tastier, healthier, suitable and more natural food pro...
Uloženo v:
| Hlavní autoři: | , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Croatian Dairy Union
2008-05-01
|
| Edice: | Mljekarstvo |
| Témata: | |
| On-line přístup: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36344 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|