Ohmic Heating: A potential technology for sweet whey processing-Reference-Cited by-同舟云学术

Ohmic Heating: A potential technology for sweet whey processing

Published:2018-04 Issue: Volume:106 Page:771-779
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Costa Naiara R.,Cappato Leandro P.,Ferreira Marcus Vinicius S.,Pires Roberto P.S.,Moraes Jeremias,Esmerino Erick A.,Silva Ramon,Neto Roberto P.C.,Tavares Maria Inês B.,Freitas Mônica Q.,Silveira Júnior Raimundo N.,Rodrigues Flávio N.,Bisaggio Rodrigo C.,Cavalcanti Rodrigo N.,Raices Renata S.L.,Silva Marcia C.,Cruz Adriano G.

Publisher

Elsevier BV

Subject

Food Science

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4. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream;Balthazar;Food Chemistry,2018

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