Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

By R. D. Castro, Maria Aliciane Fontenele Domingues, A. Ohara, P. K. Okuro, Jessika Gonçalves dos Santos, R. P. Brexó, H. Sato. 2017

154 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/ee48b01f4555317ab3ccd701caca1980c20299de