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Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report

C.V. Morr, E. Allen Foegeding

Abstract

Progres de l'industrie laitiere pour ameliorer la qualite des produits a base de lait ou lactoserum. Etude des proprietes des produits: composition, solubilite, gelification et proprietes moussantes. Article de synthese

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Key concepts: Food science, Whey protein, Composition (language), Milk protein, Business, Chemistry, Milk products, Dairy industry

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Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report — Research Paper | ScholarLens