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    • High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins 

      Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P. (2016-12)
      Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic ...