Abstract
The functional properties of whey protein concentrates (WPCs) are the sum of the properties of their fractions. Therefore the ultimate performance of the whey protein complex will be influenced by either the synergistic or antagonistic properties of these fractions.
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© 1989 Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt
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Lorenzen, P.C., Grzinia, M. (1989). Selected Gelation Properties of Beta-Lactoglobulin in Comparison with Whey Protein Concentrate. In: Barth, C.A., Schlimme, E. (eds) Milk Proteins. Steinkopff. https://doi.org/10.1007/978-3-642-85373-9_39
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DOI: https://doi.org/10.1007/978-3-642-85373-9_39
Publisher Name: Steinkopff
Print ISBN: 978-3-642-85375-3
Online ISBN: 978-3-642-85373-9
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