Processing technologies for improved digestibility of milk proteins
Abstract
Milk and milk products often contribute a significant portion to the daily human diet and provide highly bioavailable animal proteins for maintenance and growth. Several processing technologies have the potential to affect the structural and functional properties of the milk proteins and can influence their fate in the gastrointestinal...
Paper Details
Title
Processing technologies for improved digestibility of milk proteins
Published Date
Dec 1, 2021
Volume
118
Pages
1 - 16
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