Processing whey protein for use as a food ingredient
- Auteur
- HUFFMAN, L. M
New Zealand Milk Products (North America) Inc., Santa Rosa CA 95403, United States - Source
Food technology (Chicago). 1996, Vol 50, Num 2, pp 49-52 ; ref : 18 ref
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Domaine scientifique
- Food science technology
- Editeur
- Institute of Food Technologists, Chicago, IL
- Pays de publication
- United States
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Application industrielle Procédé fabrication Produit nouveau Propriété physicochimique Protéine lactosérum
- Mot clé (en)
- Industrial application Manufacturing process New product Physicochemical properties Whey protein
- Mot clé (es)
- Aplicación industrial Procedimiento fabricación Producto nuevo Propiedad fisicoquímica Proteína lactosero
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B14 Protéines d'origine animale, végétale, fongique, microbienne, algues et levures aliments
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 2986962
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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