Might be seen as a silly question so apologies in advance...
Does cooking with WPC, WPI affect the protein? Like for example an egg... The protein denatures with heat and the egg turns white. Does this have any affect on the protein and whether or not it is able to be used by the body?
Does cooking with WPC, WPI affect the protein? Like for example an egg... The protein denatures with heat and the egg turns white. Does this have any affect on the protein and whether or not it is able to be used by the body?