Effect of high added-value components of acid whey on the nutritional and physiological indices of rats
The effects of acid whey concentrates after nano- or ultrafiltration on the nutritional and physiological indices of rats were analysed. The ultrafiltration concentrate was characterized by a higher protein and lactoferrin content, and lower lactose content compared to the nanofiltration concentrate...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-11-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461830495X |