{"title":"Nutritional Properties of Whey Proteins","authors":"K. Mangano, Y. Bao, Changhui Zhao","doi":"10.1002/9781119256052.CH5","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":102780,"journal":{"name":"Whey Protein Production, Chemistry, Functionality, and Applications","volume":"90 9 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Whey Protein Production, Chemistry, Functionality, and Applications","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/9781119256052.CH5","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}