Enzymes for production of whey protein hydrolysates and other value‑added products
Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Springer
2025
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/22218 https://doi.org/10.1007/s00253-024-13117-2 |
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