Whey proteins
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Publisher
Elsevier
Reference180 articles.
1. Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum arabic;Akhtar;Food Hydrocoll.,2007
2. Screening of proteolytic enzymes to enhance foaming of whey protein isolate;Althouse;J. Food Sci.,1995
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4. Reference Manual for US Whey Products;Anon,2001
5. Whey Production Statistics;Anon,2002
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