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Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties

EngineeringBiochemistryFood BiophysicsBiochemical EngineeringBiotechnologyProtein EngineeringFood EngineeringFood ProcessingMetabolismFood TechnologyBiomolecular EngineeringIntro Digestive PropertiesHealth Sciences