EFFECT OF ENZYMATIC HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02899.x/fullpdf
Reference10 articles.
1. WHIPPING PROPERTIES OF SPRAY-DRIED COMPLEXES FROM WHEY PROTEIN AND CARBOXYMETHYLCELLULOSE
2. FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES
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