Book Details


Whey Protein Production, Chemistry, Functionality, and Applications / Mingruo Guo

Publication year: 2019

ISBN: 111925602X

Internet Resource: Please Login to download book

Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas.

Subject: Food Science & Technology, Food Types, Dairy Food