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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Access document
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“...ABSTRACT The process of solid circulation in an internally circulating fluidized bed (ICFB) having...”
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Article
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“... fact can probably be explained by the decrease in the shear forces acting in the biofilm caused by the...”
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“...O desempenho dos processos produtivos ou auxiliares a este é algo a ser buscado sempre, pois traz...”
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Master thesis
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“... in uence may decrease training time and increase e ciency. Because a dynamic environment demands decision...”
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Master thesis
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