Ohmic Heating for the Dairy Industry: a Potential Technology to Develop Probiotic Dairy Foods in Association with Modifications of Whey Protein Structure

AuthID
 P-00N-Q8Q
7
Author(s)
Cappato, LP
·
Rocha, RD
·
Tipo de Documento
Review
Year published
2018
Publicado
in CURRENT OPINION IN FOOD SCIENCE, ISSN: 2214-7993
Volume: 22, Páginas: 95-101 (7)
Indexing
Wos®
Scopus®
Crossref®61
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85042878965
Wos: WOS:000451256300015
Source Identifiers
ISSN: 2214-7993
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service