CHARACTERIZATION OF YEASTS THAT CAUSE SWELLING IN FRUIT PULP YOGURT
Bioquímica e Biotecnologia de Alimentos (BB)
-
66805
Publicações em outros proceedings
-
IUFoST
RHEOLOGICAL BEHAVIOR OF GEL BASED PROTEIN ISOLATED FROM WHEY AND BRANCHED CHAIN AMINO ACID
-
IUFoST
OBTAINING CASEINOMACROPEPTIDE FROM WHEY
-
IUFoST
PHYSICAL CHEMICAL CHARACTERIZATION OF PITAYA Hylocereus undatus AND Selene Cereus SPECIES
-
IUFoST
QUANTIFICATION AND THE STABILITY EVALUATION OF BETACYANIN PIGMENTS FROM PITAYA (Hylocereus undatus) PEEL
-
slaca-2015
Elaboration of yogurt with reduced level of lactose, added of carob (Ceratonia siliqua L.)
