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| Format | Data | TÃtol | Autor |
|---|---|---|---|
| Format | Data | TÃtol | Autor |
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2 setembre 2024 | New technological strategies for dairy products valorization | Romo Ibáñez, MarÃa |
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TecnologÃas de membrana Digestibilitat de les proteïnes de la llet Protein whey valorization 621 Assecat per pulverització 663/664 Valorización proteica del suero de leche
Autors
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Universitat de Girona. Departament d’Enginyeria QuÃmica, Agrà ria i Tecnologia Agroalimentà ria Felipe Cuyà s, Xavier Toldrà i Alegret, Mònica Romo Ibáñez, MarÃa Castellari, Massimo Universitat de Girona. Institut de Tecnologia Agroalimentà ria