Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications
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DOI: 10.3390/polym14061258
Abstract: There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution… read more here.
Keywords: high value; whey hydrolysates; value added; hydrolysates high ... See more keywords