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Digestibilitat de les proteïnes de la llet High-pressure processing Membrane technology Skimmed milk powder Tecnologia de membrana TecnologÃa de membrana Valorización proteica del suero de leche
Autors
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Universitat de Girona. Departament d’Enginyeria QuÃmica, Agrà ria i Tecnologia Agroalimentà ria Chtourou, Mariem Comas Matas, Joaquim Romo Ibáñez, MarÃa Salvadó MartÃn, Victòria Universitat de Girona. Institut de Tecnologia Agroalimentà ria Université de Sfax