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Development of whey-based beverages

✍ Scribed by Mirjana Djurić; Marijana Carić; Spasenija Milanović; Miodrag Tekić; Mirela Panić

Book ID
105898846
Publisher
Springer
Year
2004
Tongue
English
Weight
372 KB
Volume
219
Category
Article
ISSN
0044-3026

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Whey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey-bascd products make them suitable for the normal nutrition as well as for application i