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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 ORCID, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Luiz Fernando Cappa de Oliveira ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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