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Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration.
Argenta, Aline B; De Lima, Jair J; Nogueira, Alessandro; Scheer, Agnes De P.
Afiliación
  • Argenta AB; Graduate Program in Food Engineering, Federal University of Parana, Polytechnical Center, R. Cel. Francisco H. dos Santos, s/n, Curitiba, PR 81531-980 Brazil.
  • De Lima JJ; Department of Nutrition, Federal University of Parana, Health Sciences Sector, Av. Prefeito Lothário Meissner, 632, Curitiba, PR 80210-170 Brazil.
  • Nogueira A; Graduate Program in Food Science and Technology, State University of Ponta Grossa, Av. General Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil.
  • Scheer AP; Graduate Program in Food Engineering, Federal University of Parana, Polytechnical Center, R. Cel. Francisco H. dos Santos, s/n, Curitiba, PR 81531-980 Brazil.
J Food Sci Technol ; 58(5): 1663-1672, 2021 May.
Article en En | MEDLINE | ID: mdl-33897005
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India