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Milk protein digestibility 663/664 Secado por pulverización Skimmed milk powder Valorización proteica del suero de leche Digestibilitat de les proteïnes de la llet 621
Autors
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Castellari, Massimo Felipe Cuyà s, Xavier Universitat de Girona. Institut de Tecnologia Agroalimentà ria Romo Ibáñez, MarÃa Universitat de Girona. Departament d’Enginyeria QuÃmica, Agrà ria i Tecnologia Agroalimentà ria Toldrà i Alegret, Mònica