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| Format | Data | TÃtol | Autor |
|---|---|---|---|
| Format | Data | TÃtol | Autor |
|
2 setembre 2024 | New technological strategies for dairy products valorization | Romo Ibáñez, MarÃa |
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Digestibilidad de las proteÃnas de la leche Membrane technologies Procesamiento de alta presión Processament d’alta pressió Protein whey valorization Secado por pulverización Valorització de proteïnes de sèrum de llet
Autors
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Universitat de Girona. Institut de Tecnologia Agroalimentà ria Castellari, Massimo Felipe Cuyà s, Xavier Toldrà i Alegret, Mònica Universitat de Girona. Departament d’Enginyeria QuÃmica, Agrà ria i Tecnologia Agroalimentà ria Romo Ibáñez, MarÃa