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2
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
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“...Whey protein...”Access document
3
4
“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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Article
5
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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6
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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7
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Article
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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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15
“... a decrease of the titratable acidity in function of sucrose concentration in milk. There was significant...”
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Master thesis
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“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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Article
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“... Scale (DSES). The collected data were tabulated and submitted to analysis with the help of Python...”
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Master thesis
20
“... desses métodos em um código Python para uma melhor visualização gráfica dos resultados. Dessa forma, após...”
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Bachelor thesis