Luis Antônio Minim | IUFoST | Galoá Proceedings

Universidade Federal de Viçosa

Luis Antônio Minim

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COLOR OF FAT-FREE DESSERTS – EFFECT OF THE ADDITION OF WHEY PROTEIN CONCENTRATE
Sensory and Consumer Science

Luis Antônio Minim ¹ ; ELAINE BERGER CERESINO ; Valeria Paula Rodrigues Minim ² ; MµRCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL

¹ Universidade Federal de Viçosa ;

² Departamento de Nutrição e Saúde / UFV

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41813

Co-authors (16)

Publications in other proceedings

slaca-2017
Chromatographic capture of proteins from ora-pro-nobis (Pereskia Aculeata Miller) leaves using supermacroporous adsorbents
sinaferm-2017
Effect of dilution rate and flow rate on purification parameters of lysozyme using and affinity cryogel