Nutritional and Biochemical Studies of Whey Products

Author:

Forsum E.,Hambraeus L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference27 articles.

1. Effect of heat on the proteins of milk as revealed by gel and immunoelectrophoresis;Aurand;J. Dairy Sci.,1963

2. Fluorometric study of conformational changes of various α-lactalbumins on agarose carriers;Barel;Eur. J. Biochem.,1975

3. The isolation and characterization of the tryptic, chymotryptic, peptic, and cyanogen bromide peptides from bovine α-lactalbumin;Brew;J. Biol. Chem.,1970

4. The influence of lactose on protein utilization;Eggum,1973

5. Ekelund, S. 1966. Statens Lantbrukskemiska kontrollanstalt. Meddelande nr 28, bilaga 12, p. 67.

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1. Whey and Whey Products;Milk and Dairy Products in Human Nutrition;2013-04-11

2. Evaluation of Biological and Biochemical Quality of Whey Protein;Journal of Medicinal Food;2010-12

3. Alcohol from membrane processed concentrated cheese whey;Industrial & Engineering Chemistry Product Research and Development;1982-03

4. Nutritional Evaluation of Cereal?Cheese Whey Mixtures;Journal of Food Science;1982-01

5. Precipitation and Recovery of Whey Proteins: A Review;Canadian Institute of Food Science and Technology Journal;1982-01

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