8. Whey-Based Ingredients

  1. Ramesh C. Chandan PhD4 and
  2. Arun Kilara PhD5
  1. Lee M. Huffman PhD1,2 and
  2. Lilian de Barros Ferreira PhD Senior Research Engineer3

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch8

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Huffman, L. M. and de Barros Ferreira, L. (2011) Whey-Based Ingredients, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch8

Editor Information

  1. 4

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 5

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 1

    Science Group Leader, Food Solutions, The New Zealand Institute of Plant & Food, Research Limited, Private Bag 11 600, Palmerston North, 4442, New Zealand

  2. 2

    Plant & Food Research Palmerston NorthFood Industry Science Centre, Fitzherbert Science Centre Batchelar Rd, Palmerston North, New Zealand

  3. 3

    Fonterra Research Centre, Private Bag 11029, Dairy Farm Rd, Palmerston North, New Zealand 4442

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169


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