Utilization of Whey: Sustainable Trends and Future Developments
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-5459-9_3
Reference73 articles.
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2. Addai, F. P., Lin, F., Wang, T., Kosiba, A. A., Sheng, P., Yu, F., Gu, J., Zhou, Y., & Shi, H. (2020). Technical integrative approaches to cheese whey valorization towards sustainable environment. Food & Function, 11(10), 8407–8423. https://doi.org/10.1039/d0fo01484b
3. Akal, C. (2017). Benefits of whey proteins on human health. In Dairy in human health and disease across the lifespan (pp. 363–372). Academic.
4. Akın, N. (2006). Modern yoghurt science and technology (pp. 365–405). Damla Ofset.
5. Asunis, F., De Gioannis, G., Dessì, P., Isipato, M., Lens, P. N., Muntoni, A., Polettini, A., Pomi, R., Rossi, A., & Spiga, D. (2020). The dairy biorefinery: Integrating treatment processes for cheese whey valorisation. Journal of Environmental Management, 276, 111240. https://doi.org/10.1016/j.jenvman.2020.111240
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