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Milk proteins as food ingredients

Milk proteins as food ingredients

Food Technology Chicago 48(10): 101

The value of milk proteins lies in their use as functional and nutritional food ingredients. As well as providing essential amino acids, milk products also provide a number of functional properties. These properties are nutritional fortification, solubility and dispersibility, opacity, acid stability, fat binding, emulsification, whippability and foam stability, viscosity, heat stability, gelation, water holding, and adhesion and film formation.

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Accession: 002433593

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DOI: 10.1046/j.1471-0307.2001.00014.x

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