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Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates P.J. Luck, B. Vardhanabhuti, Y.H. Yong, T. Laundon,

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Presentation on theme: "Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates P.J. Luck, B. Vardhanabhuti, Y.H. Yong, T. Laundon,"— Presentation transcript:

1 Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates P.J. Luck, B. Vardhanabhuti, Y.H. Yong, T. Laundon, D.M. Barbano, E.A. Foegeding Journal of Dairy Science Volume 96, Issue 9, Pages 5522-5531 (September 2013) DOI: 10.3168/jds.2013-6617 Copyright © 2013 American Dairy Science Association Terms and Conditions Terms and Conditions

2 Figure 1 Journal of Dairy Science 2013 96, 5522-5531DOI: (10.3168/jds.2013-6617) Copyright © 2013 American Dairy Science Association Terms and Conditions Terms and Conditions

3 Figure 2 Journal of Dairy Science 2013 96, 5522-5531DOI: (10.3168/jds.2013-6617) Copyright © 2013 American Dairy Science Association Terms and Conditions Terms and Conditions

4 Figure 3 Journal of Dairy Science 2013 96, 5522-5531DOI: (10.3168/jds.2013-6617) Copyright © 2013 American Dairy Science Association Terms and Conditions Terms and Conditions

5 Figure 4 Journal of Dairy Science 2013 96, 5522-5531DOI: (10.3168/jds.2013-6617) Copyright © 2013 American Dairy Science Association Terms and Conditions Terms and Conditions

6 Figure 5 Journal of Dairy Science 2013 96, 5522-5531DOI: (10.3168/jds.2013-6617) Copyright © 2013 American Dairy Science Association Terms and Conditions Terms and Conditions

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