Whey Processing, Functionality and Health Benefits |
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| Editor:
| Onwulata, Charles
Huth, Peter |
| Series title: | Institute of Food Technologists Ser. |
| ISBN: | 978-0-8138-0384-5 |
| Publication Date: | Mar 2009 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley-Blackwell |
| Book Format: | Digital online |
| List Price: | USD $279.95 |
Book Description:
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Reviews the current state of the science of whey protein processing and functionality Explores health benefit implications and documents biological role of whey proteins Guides product developers in creating new ingredients and innovative products Exceptional collection of expertise represented by chapter authors and editors.
Reviews the current state of the science of whey protein processing and functionality Explores health benefit implications and documents biological role of whey proteins Guides product developers in creating new ingredients and innovative products Exceptional collection of expertise represented by chapter authors and editors.