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621 Milk protein digestibility Protein whey valorization Valorització de proteïnes de sèrum de llet Valorización proteica del suero de leche Procesamiento de alta presión Pulse spray drying
Autors
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Universitat de Girona. Departament d’Enginyeria QuÃmica, Agrà ria i Tecnologia Agroalimentà ria Castellari, Massimo Toldrà i Alegret, Mònica Romo Ibáñez, MarÃa Universitat de Girona. Institut de Tecnologia Agroalimentà ria Felipe Cuyà s, Xavier