Whey‐Based Ingredients

Lee M. Huffman, Lilian de Barros Ferreira

DAIRY INGREDIENTS FOR FOOD PROCESSING（2011）

New Zealand Inst Plant & Food Res Ltd

被引用17|浏览8

摘要

This chapter contains sections titled: Introduction Whey Sources and Composition Processing Techniques Ion Exchange (Protein Isolation and Fractionation) Whey Products and Ingredients Functional Properties of Whey Protein Concentrates Biological Properties Lactose Processing, Products, and Derivatives Acknowledgements References

更多

查看译文

关键词

Whey Protein,Proteins,Functional Properties