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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
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“...Whey protein...”Acessar documento
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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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“..., initially the objective of this study was to investigate the milk whey, a byproduct from dairy industries...”
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“... milk processing, the importance of the pasteurization step was observed in the process on account...”
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Trabalho de conclusão de curso
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“..., stabilization of insulin and blood glucose levels, as well as regulation of serum lipids. The aim of this...”
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Dissertação