Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources
Author:
Affiliation:
1. Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
Funder
The National Dairy Council
New York State Milk Promotion Board
Publisher
Wiley
Subject
Food Science
Reference59 articles.
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2. Aroma compounds of fresh milk from New Zealand cows fed different diets;Bendall;J Agric Food Chem,2001
3. The impact of starter culture and annatto on the flavor and functionality of whey protein concentrate;Campbell;J Dairy Sci,2011a
4. Effects of starter culture and storage on the flavor of liquid whey;Campbell;J Food Sci,2011b
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