Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity
Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the allergenic potential is required to guarantee their sa...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Multidisciplinary Digital Publishing Institute (MDPI)
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/15226 https://www.mdpi.com/2304-8158/12/18/3361 https://doi.org/10.3390/foods12183361 |
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