Publication | Closed Access
Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications
167
Citations
81
References
2017
Year
BiomanufacturingEngineeringHealth SciencesBiochemistryKey ComponentBiotechnologyBiochemical EngineeringAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingProduction TechnologiesFood TechnologyBiomolecular EngineeringPhysicochemical Properties
| Year | Citations | |
|---|---|---|
Page 1
Page 1