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Functional properties of buffalo whey proteins. II. Whipping and emulsification properties



Functional properties of buffalo whey proteins. II. Whipping and emulsification properties



Journal of Dairying, Foods and Home Sciences 11(1): 37-42



Solutions of buffalo whey protein concentrate (WPC) that had been prepared by ultrafiltration (UF) or by carboxymethylcellulose (CMC) complexing were tested, both with and without 5% egg white solids, for whipping and emulsification properties, and compared with those of cow milk WPC.

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Accession: 002388061

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