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Evaluation of functional properties of whey protein concentrates and whey protein isolates. II. Effects of processing history and composition



Evaluation of functional properties of whey protein concentrates and whey protein isolates. II. Effects of processing history and composition



Netherlands Milk and Dairy Journal 40(1): 41-56



8 whey protein concentrates (WPCs) obtained by a variety of industrial processes (membrane processes, ion exchange techniques and specific defatting, desugaring and desalting processes) were subjected to gross compositional analysis and to analysis of protein, fat and mineral fractions.

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Accession: 001361596

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