Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint
This review focuses on the production of milk fractions as well as their particular properties, applications and processes that increase their exploitation. In this context, valorization techniques of cheese-whey proteins, byproduct of dairy industry that constitutes both economic and environmental...
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| Veröffentlicht in: | Journal of biomaterials and nanobiotechnology 2015-07, Vol.6 (3), p.176-203 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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