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pro vyhledávání: '"Alanoud Al-Thaibani"'
Autor:
Alanoud Al-Thaibani, Hussein Mostafa, Mariam Al Alawi, Amel Sboui, Fathalla Hamed, Priti Mudgil, Sajid Maqsood
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107097- (2024)
Whey protein concentrates (WPCs) are gaining importance as a functional ingredient due to their high technological and functional properties and their diverse application in the food industry. In this study, Camel milk whey (CW) was separated from sk
Externí odkaz:
https://doaj.org/article/8444a26aac7a4e73a206ff67d719b7f6
