Faculty of Food Engineering, University of Campinas, Campinas, Brazil; School of Food Engineering, University of Campinas, Campinas, Brazil;
Cereal and Chocolate Technology Center, Institute of Food Technology, Campinas, Brazil
School of Food Engineering, University of Campinas, Campinas, Brazil
Copyright © 2013 Luciano Bruno de Carvalho-Silva, Fernanda Zaratini Vissotto, Jaime Amaya-Farfan et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
L. Carvalho-Silva, F. Vissotto and J. Amaya-Farfan, "Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy,"
Food and Nutrition Sciences, Vol. 4 No. 9B, 2013, pp. 69-78. doi:
10.4236/fns.2013.49A2010.