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pro vyhledávání: '"Silva, Fernanda Lopes da"'
Autor:
Silva, Fernanda Lopes da, Ferreira, Hiani Aparecida Lima, Souza, Alisson Borges de, Almeida, Débora de Freitas, Stephani, Rodrigo, Pirozi, Monica Ribeiro, Carvalho, Antônio Fernandes de, Perrone, Ítalo Tuler
Publikováno v:
In LWT - Food Science and Technology June 2015 62(1) Part 2:417-423
Autor:
Silva, Fernanda Lopes da, Oliveira, Mariana Braga de, Mauricio, Érica Felipe, Gomes, Elisângela Ramieres, Perrone, Ítalo Tuler, Carvalho, Antônio Fernandes de, Stephani, Rodrigo
Publikováno v:
Research, Society and Development; Vol. 11 No. 1; e7011124438
Research, Society and Development; Vol. 11 Núm. 1; e7011124438
Research, Society and Development; v. 11 n. 1; e7011124438
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 1; e7011124438
Research, Society and Development; v. 11 n. 1; e7011124438
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The milk coagulation process can occur mainly in two ways: acidic or enzymatic coagulation, the characteristic of the gel obtained being dependent on the type of coagulation, the type of processing applied and the composition of the initial milk. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::fe0dcc288c22b124c3d3d201bac1881d
https://rsdjournal.org/index.php/rsd/article/view/24438
https://rsdjournal.org/index.php/rsd/article/view/24438
