Whey valorization: innovations, technological advancements and sustainable exploitation
Éditeur :
Springer Verlag, Singapore
ISBN :
9789819954612
Date de publication :
26 oct. 2024
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages.