The functional and biological properties of whey proteins: prospects for the development of functional foods
Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it pos...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1998-01-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72864 |