Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Martín R, Torrez Irigoyen"'
Autor:
Pablo Daniel Ribotta, Sergio Adrián Giner, Martín R. Torrez Irigoyen, María Cecilia Penci, Renato D. Gili
Publikováno v:
Food and Bioprocess Technology. 11:1002-1011
Wheat germ is scrapped during milling due to their unfavourable baking properties and rapid deterioration. Although it is a low-cost by-product with remarkable nutritional features, its widespread utilisation is limited by the action of enzymes. On t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b5e282a0bfa4a99198a35962fbf9029
https://doi.org/10.1007/s11947-018-2069-6
https://doi.org/10.1007/s11947-018-2069-6
Autor:
Diego Karim Yamul, Ana C Rodriguez, Martín R. Torrez Irigoyen, Alba Sofia del Rosario Navarro
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4969-4977
Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was to investigate the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::364d93e12a8cc80f6d185b544161f5d7
https://doi.org/10.1002/jsfa.8375
https://doi.org/10.1002/jsfa.8375
Publikováno v:
Journal of the science of food and agriculture. 97(14)
Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was to investigate the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::727ead6ca14f364c93f247a2bb27e460
https://pubmed.ncbi.nlm.nih.gov/28402599
https://pubmed.ncbi.nlm.nih.gov/28402599
Autor:
Gili, Renato D., Penci, María Cecilia, Torrez Irigoyen, Martín R., Giner, Sergio A., Ribotta, Pablo D.
Publikováno v:
Food & Bioprocess Technology; May2018, Vol. 11 Issue 5, p1002-1011, 10p
Publikováno v:
Journal of the Science of Food & Agriculture; Nov2017, Vol. 97 Issue 14, p4969-4977, 9p