Optimizing the development of an anthypertensive whey hydrolysate in semi-pilot scale.

Vista sencilla de ítem
dc.contributorLuísa Ozorio, UFRJ; Nariana Regina Pereira, UFSC; José Eduardo Silva-Santos, UFSC; Ana Iraidy Santa-Brígida, CTAA; CAROLINE MELLINGER SILVA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
dc.creatorOZORIO, L.
dc.creatorPEREIRA, N. R.
dc.creatorSILVA-SANTOS, J. E.
dc.creatorSANTA-BRIGIDA, A. I.
dc.creatorSILVA, C. M.
dc.creatorCABRAL, L. M. C.
dc.date2020-05-27T04:41:05Z
dc.date2020-05-27T04:41:05Z
dc.date2020-05-26
dc.date2018
dc.date.accessioned2026-06-30T23:10:13Z
dc.format1 p.
dc.identifierIn: EEFOST INTERNATIONAL CONFERENCE, 32., 2018, France. Development innovate food structures & functionalities through process & reformulation to satisfy consumer needs & expectations. France, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1122599
dc.identifier.urihttp://hdl.handle.net/123456789/375689
dc.languageeng
dc.rightsopenAccess
dc.subjectAgroindustrial residue
dc.subjectHydrolisate
dc.titleOptimizing the development of an anthypertensive whey hydrolysate in semi-pilot scale.
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Agroindústria de Alimentos (CTAA)