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1
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Maria Regina Damin Maria Regina Alcântara; A. P Nunes; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 10, p. 1744-1750, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

2
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Maria Regina Damin Maria Regina Alcântara; A. P Nunes; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 10, p. 1744-1750, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

3
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Keila Emílio de Almeida Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 2, p. 672-678, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

4
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Keila Emílio de Almeida Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 2, p. 672-678, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

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Assunto 

  1. Probióticos  (2)
  2. Iogurte  (2)
  3. Suplementação Alimentar  (2)
  4. Leite  (2)
  5. Lactobacillus  (2)
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Autor/Criador 

  1. Almeida, K  (2)
  2. Damin, M  (2)
  3. Tamime, A  (2)
  4. Nunes, A  (2)
  5. Alcântara, M  (2)
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Deste Autor:

  1. Oliveira, M
  2. Almeida, K
  3. Damin, M
  4. Tamime, A
  5. Nunes, A

Neste Assunto:

  1. Probióticos
  2. Iogurte
  3. Suplementação Alimentar
  4. Leite
  5. Lactobacillus

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