Evaluation of iron solubility in the presence of whey protein hydrolyzed by different enzymatic systems

Flavia Netto; Maria Teresa Bertoldo Pacheco; Maria Elisa Caetano Silva

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Evaluation of iron solubility in the presence of whey protein hydrolyzed by different enzymatic systems

Flavia Netto ; Maria Teresa Bertoldo Pacheco ¹ ; Maria Elisa Caetano Silva

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Flavia Netto; Maria Teresa Bertoldo Pacheco; Maria Elisa Caetano Silva. Evaluation of iron solubility in the presence of whey protein hydrolyzed by different enzymatic systems. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/evaluation-of-iron-solubility-in-the-presence-of-whey-protein-hydrolyzed-by-diff?lang=en>. Acesso em: 18 Ago. 2026. Copy citation

Flavia Netto, 2022, Evaluation of iron solubility in the presence of whey protein hydrolyzed by different enzymatic systems. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/evaluation-of-iron-solubility-in-the-presence-of-whey-protein-hydrolyzed-by-diff?lang=en>. Copy citation

Flavia Netto. (2022, May). Evaluation of iron solubility in the presence of whey protein hydrolyzed by different enzymatic systems. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Flavia Netto, Evaluation of iron solubility in the presence of whey protein hydrolyzed by different enzymatic systems. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/evaluation-of-iron-solubility-in-the-presence-of-whey-protein-hydrolyzed-by-diff?lang=en Copy citation

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¹ Centro de Ciencia e Qualidade de Alimentos / Instituto de Tecnologia de Alimentos

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Bioactive Compounds and Functional Foods

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