2003•Food HydrocolloidsRequires access

Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products

Olga Díaz Rubio, Carlos Pereira, Ángel Cobos

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Key concepts: Microfiltration, Whey protein, Solubility, Chemistry, Chromatography, Membrane, Emulsion, Ultrafiltration (renal)

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