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Michelle Wyatt
Whey Proteins [PDF ebook]
Functional Properties, Production and Health Benefits

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Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins.

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Formato PDF ● Páginas 202 ● ISBN 9781634631471 ● Editor Michelle Wyatt ● Editorial Nova Science Publishers ● Publicado 2014 ● Descargable 3 veces ● Divisa EUR ● ID 7225015 ● Protección de copia Adobe DRM

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