Functional Peptides in Milk Whey: An Overview

Utilization of Egg White in the Production of High-Protein Milk Beverages

UTILIZATION OF WHEY PROTEIN IN YOGURT

SOME BIOLOGICAL PROPERTIES OF WHEY PROTEINS

THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT

PRODUCTION OF FUNCTIONAL MILK DRINK BY USING SOME VITAL MATERIALS FROM WHEY

UTILIZATION OF MILK PERMEATE IN THE MANUFACTURE OF SPORTS DRINKS

Bio-Functionality of Peptides Derived from Milk Proteins during Fermentation by Some Lactic Acid Bacterial Isolates

Effect of Trypsin on The Functional Properties of Salted and Ultrafiltrated Whey Protein Concentrates

Dual functional properties of enzymatically hydrolyzed dromedary milk proteins with improved antioxidant and antibacterial activity