Whey Valorization Innovations, Technological Advancements and Sustainable Exploitation /

This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbi...

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Kaituhi rangatōpū:	SpringerLink (Online service)
Ētahi atu kaituhi:	Poonia, Amrita (Editor), Trajkovska Petkoska, Anka (Editor)
Hōputu:	Tāhiko īPukapuka
Reo:	Ingarihi
I whakaputaina:	Singapore : Springer Nature Singapore : Imprint: Springer, 2023.
Putanga:	1st ed. 2023.
Ngā marau:	Food science. Biotechnology. Food Science.
Urunga tuihono:	https://doi.org/10.1007/978-981-99-5459-9
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!