Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in addition to exploring its health benefits and uses in manufacturing, such as in cheese products.
Sections include in-depth discussions on the future scope, challenges, and market trends of this protein.
This book is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.
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