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Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations

Author:

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

Publication:

LWT - Food Science and Technology

Publisher:

Elsevier

Date:

November 2021

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