Nutrition Evaluation of Whey Protein Concentrates and Their Fractions
Open Access
- 1 June 1974
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 57 (6) , 665-670
- https://doi.org/10.3168/jds.s0022-0302(74)84944-1
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Lactalbumin as a Food IngredientJournal of Dairy Science, 1971
- Lactose synthetase activity of α-lactalbumins from several speciesArchives of Biochemistry and Biophysics, 1970
- β-LactoglobulinsNature, 1964
- The Determination of the Net Utilization of Proteins by a Shortened MethodBritish Journal of Nutrition, 1955
- Natural Variation of Milk Serum Proteins as a Limitation of Their Use in Evaluating the Heat Treatment of MilkJournal of Dairy Science, 1955
- HUMAN MILK STUDIESAmerican Journal of Diseases of Children, 1931