Anti-Diabetic Activity of Whey Proteins
Introduction. With the advent of membrane filtration technologies, milk whey stopped being a “by-product” of cheese, cottage cheese, and casein production. The combination of various whey-processing technologies, e.g. enzymatic hydrolysis and membrane fractionation, made it possible to obtain conce...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2020-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/57/13.pdf |