Whey Proteins : Functional Properties, Production & Health Benefits Hardback
Edited by Michelle Wyatt
Whey proteins are now one of the most important products in food processing industries.
Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients.
This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins.
- Format: Hardback
- Pages: 140 pages
- Publisher: Nova Science Publishers Inc
- Publication Date: 01/12/2014
- Category: Proteins
- ISBN: 9781634631167