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...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Croatian Dairy Union
2008-05-01
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| Seri Bilgileri: | Mljekarstvo |
| Konular: | |
| Online Erişim: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36344 |
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