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Studies on Available Utilization of Whey Proteins Part I. Effects of pH, Sodium Chloride and Calcium Chloride on Heat Aggregation of Whey Protein Concentrate and Whey Protein Isolate.

Hirofumi FUJINO, Michio Muguruma, Tatsumi Ito, Tomio OHASHI

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Key concepts: Whey protein isolate, Whey protein, Chemistry, Calcium, Sodium, Sodium Caseinate, Food science, Chloride

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Studies on Available Utilization of Whey Proteins Part I. Effects of pH, Sodium Chloride and Calcium Chloride on Heat Aggregation of Whey Protein Concentrate and Whey Protein Isolate. — Research Paper | ScholarLens