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Journal: Foods, 2019
Volume: 8
Number: 367
367
Article: Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein Isolate
Authors: by Laura Sáez, Eoin Murphy, Richard J. FitzGerald and Phil Kelly
Link: https://www.mdpi.com/2304-8158/8/9/367

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