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Lactose-free Dulce de leche: compositional characterization, browning and texture profile.
- Published in:
- Journal of Dairy Research, 2021, v. 88, n. 4, p. 452, doi. 10.1017/S0022029921000820
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- Article
Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.
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- Journal of Dairy Research, 2021, v. 88, n. 3, p. 343, doi. 10.1017/S0022029921000558
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- Article
5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche.
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- Journal of Dairy Research, 2019, v. 86, n. 4, p. 477, doi. 10.1017/S0022029919000815
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- Article
A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration.
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- Journal of Dairy Research, 2019, v. 86, n. 3, p. 347, doi. 10.1017/S0022029919000426
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- Article
UTILIZAÇÃO DE SORO DE LEITE E AMIDO NA PRODUÇÃO DE DOCE DE LEITE PASTOSO: RENDIMENTO, COMPOSIÇÃO, PERFIL DE TEXTURA, VISCOSIDADE E AVALIAÇÃO SENSORIAL DE ACEITAÇÃO.
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- Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 1, p. 1, doi. 10.14295/2238-6416.v75i1.747
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- Article
Effects of Bulk Tank Milk, Waste Milk, and Pasteurized Waste Milk on the Intake, Ruminal Parameters, Blood Parameters, Health, and Performance of Dairy Calves.
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- Animals (2076-2615), 2021, v. 11, n. 12, p. 3552, doi. 10.3390/ani11123552
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- Article