Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size

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The online version contains supplementary material available at 10.1007/s11947-026-04241-0.

Published in: Food and Bioprocess Technology

Volume 19, Issue 4, pp. 172-172

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