Possibility of nutritional enrichment of whipped dairy products
Nutritional value in addition to diverse physico-chemical and functional properties make whey proteins highly suitable for food purpose. One of important functional demand of whey proteins is their capability to induce and stabilize aerated food products.The aim of this work was to obtain whey prote...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2005-04-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2480 |