Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations
Igor Lima de Paula, Eduarda Barbosa Scaldini Teixeira, Júlia d’Almeida Francisquini, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Luiz Fernando Cappa de Oliveira
Topics & Concepts
LactoseHydrolysisFood scienceMaltodextrinChemistryHydrolysateChemometricsComposition (language)Organic chemistryChromatographySpray dryingPhilosophyLinguisticsMicroencapsulation and Drying ProcessesProbiotics and Fermented FoodsProteins in Food Systems