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Desenvolvimento de requeijão cremoso com baixo teor de lact..:
Mattanna, Paula
MATTANNA, Paula. DEVELOPMENT OF REQUEIJÃO CREMOSO WITH REDUCED LACTOSE CONTENT PRODUCED BY DIRECT ACIDIFICATION AND ENZYMATIC COAGULATION. 2011. 93 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2011.. , 2011
Link:
http://repositorio.ufsm.br/handle/1/5696
RT Journal T1
Desenvolvimento de requeijão cremoso com baixo teor de lactose produzido por acidificação direta e coagulação enzimática ; Development of requeijão cremoso with reduced lactose content produced by direct acidification and enzymatic coagulation
UL https://suche.suub.uni-bremen.de/peid=base-ftunivfstmaria:oai:repositorio.ufsm.br:1_5696&Exemplar=1&LAN=DE A1 Mattanna, Paula PB Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos YR 2011 K1 Requeijão K1 Lactose K1 Lactase K1 CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS JF MATTANNA, Paula. DEVELOPMENT OF REQUEIJÃO CREMOSO WITH REDUCED LACTOSE CONTENT PRODUCED BY DIRECT ACIDIFICATION AND ENZYMATIC COAGULATION. 2011. 93 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2011. LK http://repositorio.ufsm.br/handle/1/5696 DO http://repositorio.ufsm.br/handle/1/5696 SF ELIB - SuUB Bremen
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