A carregar...
Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry
This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of ch...
Na minha lista:
| Publicado no: | Korean J Food Sci Anim Resour |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2015
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662358/ https://ncbi.nlm.nih.gov/pubmed/26761849 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.3.350 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|