Buscas alternativas:
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
2
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
Assuntos:
“...Whey protein...”Acessar documento
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“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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4
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
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Artigo
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“... implementation of technologies based on nisin production will be undertaken. Perspectives towards the development...”
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“...Whey protein products such as Coacervate whey protein (Coa), galactooligosaccharide (Gos) and both...”
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Tese
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“...Whey is a co-product of cheese making and when subjected to hazardous disposal, can cause various...”
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Trabalho de conclusão de curso
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