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Effects of variation in whey and processing factors on whey protein concentrates - composition and gelation properties



Effects of variation in whey and processing factors on whey protein concentrates - composition and gelation properties



Effects of variation in whey and processing factors on whey protein concentrates: composition and gelation properties: v + 114 pp.



The experimental work in this theses was divided into 3 parts: compositional variation in Norwegian whey, the most common processing parameters in production of whey protein concentrates (WPC), and the effects of the 2 foregoing on WPC gel characteristics. Each of these 3 areas was reviewed, and results from the experimental work were addressed throughout the discussion.

Accession: 003746546

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