Enhanced functionality of fermented whey protein using water kefir

Mohammad Alrosana Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, Malaysia;b Applied Science Research Center, Applied Science Private University, Amman, JordanCorrespondence[email protected]
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Thuan-Chew Tana Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, Malaysia;c Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, MalaysiaCorrespondence[email protected]
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Azhar Mat Easaa Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, MalaysiaView further author information

Sana Gammohd Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, JordanView further author information

Muhammad H. Alu’dattd Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, JordanView further author information

Stan Kubowe School of Human Nutrition, Macdonald Campus, McGill University, Ste-Anne-De-Bellevue QC, CanadaView further author information

Ali Madi Almajwalf Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi ArabiaView further author information

Ali Al-Qaisig Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), Tulkarm, PalestineView further author information

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Enhanced functionality of fermented whey protein using water kefir

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