Nutritional Composition of Sweet- and Acid-Type Dry Wheys. I. Major Factors Including Amino Acids-Reference-Cited by-同舟云学术

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Nutritional Composition of Sweet- and Acid-Type Dry Wheys. I. Major Factors Including Amino Acids

Published:1977-02 Issue:2 Volume:60 Page:185-189
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Glass L.,Hedrick T.I.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

1. Standards for grades of dry milk including methods of analysis,1971

2. Standard methods for the examination of dairy products,1972

3. Dry whey at 12% protein is good nutrition source;Dairy Record,1973

4. Official methods of analysis,1970

5. Response of the weanling rat to alphaor betalactose with or without an excess of dietary phosphorus;Baker;J. Dairy Sci.,1967

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2. Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus;Recycling;2018-04-01

3. Increase in an Intracellular β-Galactosidase Biosynthesis Using L. reuteri NRRL B-14171, Inducers and Alternative Low-Cost Nitrogen Sources under Submerged Cultivation;International Journal of Food Engineering;2018-03-17

4. Study of physical and chemical properties of spray drying whey powder;International Journal of Recycling of Organic Waste in Agriculture;2014-05-22

5. Appetite control and gastrointestinal hormonal behavior (CCK, GLP-1, PYY 1–36) following low doses of a whey protein-rich nutraceutic;Mediterranean Journal of Nutrition and Metabolism;2013-02-05

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