DUGi: Llistar Títols | dc.subject:"Digestibilitat de les proteïnes de la llet"

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Format	Data	Títol	Autor
Format	Data	Títol	Autor
	2 setembre 2024	New technological strategies for dairy products valorization	Romo Ibáñez, María

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Valorización proteica del suero de leche Secado por pulverización Digestibilitat de les proteïnes de la llet High-pressure processing 663/664 Procesamiento de alta presión Protein whey valorization

Autors

Felipe Cuyàs, Xavier Castellari, Massimo Universitat de Girona. Institut de Tecnologia Agroalimentària Romo Ibáñez, María Universitat de Girona. Departament d’Enginyeria Química, Agrària i Tecnologia Agroalimentària Toldrà i Alegret, Mònica

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