1986•Netherlands milk and dairy journalRequires access

Evaluation of functional properties of whey protein concentrates and whey protein isolates, 2: effects of processing history and composition

J.N. de Wit, G. Klarenbeek, M. Adamse

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Key concepts: Whey protein, Composition (language), Food science, Chemistry, Philosophy, Linguistics

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Evaluation of functional properties of whey protein concentrates and whey protein isolates, 2: effects of processing history and composition — Research Paper | ScholarLens