Michelle Wyatt, "Whey Proteins: Functional Properties, Production and Health Benefits"
English | ISBN: 1634631161 | 2015 | 140 pages | PDF | 3 MB
English | ISBN: 1634631161 | 2015 | 140 pages | PDF | 3 MB
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.