Published in
Elsevier, LWT - Food Science and Technology, (151), p. 112124, 2021
DOI: 10.1016/j.lwt.2021.112124
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Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations
Journal article published in 2021 by
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
,
Ítalo Tuler Perrone,
Antônio Fernandes de Carvalho,
Luiz Fernando Cappa de Oliveira
This paper is made freely available by the publisher.
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