Whey Processing, Functionality and Health Benefits (Institute of Food Technologists Series) By Charles Onwulata, Peter Huth
Publisher: Wiley-Blackwell 2008-07-28 | 416 Pages | ISBN: 0813809037 | PDF | 3 MB
Whey Processing, Functional Properties, and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass...
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