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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格式 PDF ● 网页 202 ● ISBN 9781634631471 ● 编辑 Michelle Wyatt ● 出版者 Nova Science Publishers ● 发布时间 2014 ● 下载 3 时 ● 货币 EUR ● ID 7225015 ● 复制保护 Adobe DRM
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