Development of a whey protein spread enriched with β-glucan: an alternative for whey valorization.
Emely Osti ZanonTatiana Colombo PimentelRaul Jorge Hernan Castro GomezRafael FagnaniPublished in: Journal of the science of food and agriculture (2019)
This is the first study to evaluate the development of a whey protein spread enriched with β-glucan, providing results that are of interest for the dairy sector. The combination of whey and β-glucan can be explored industrially as a whey protein spread, with satisfactory results for physicochemical, microbiological, and sensory acceptance. © 2019 Society of Chemical Industry.
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