HIGHLIGHTS
- who: Nayil Dinku00e7i and colleagues from the Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey have published the paper: Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
- what: As in the studies by Pescuma et_al and Rocha et_al , it is a good option to use whey in beverage production as whey protein concentrate (WPC), which is considered a valuable food ingredient for the functional food market. In this context, the aim . . .
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