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  1. 1

    Development and biological evaluation of tuber-legume-milk protein blends по Ruiz, Victorina Mata

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  2. 2

    Milk proteins from expression to food

    Опубликовано 2009
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  3. 3

    Development and biological evaluation of tuber-legume-milk protein blends по Ruiz, Victorina Mata

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  4. 4

    Development and biological evaluation of tuber-legume-milk protein blends [microform] по Ruiz, Victorina Mata

    Опубликовано 1977
    Visual Material


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  5. 5

    Formulation of natural-based body treatment products clay mask, scrub, and toner по Pondoc, Aizza Joy

    Диссертация


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  6. 6

    Angiostensin-I converting enzyme (ACE) inhibitory activity of milk hydrolysate by enterococcus faecium DMF78 and its potential for a new milk-based beverage по Gonzales, Gerard Bryan L.

    Опубликовано 2009
    Диссертация


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  7. 7

    Effect of processing on properties of protein-lipid films from peanut milk по Del Rosario, R. R.

    Статья


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  8. 8

    Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk по Mariano, Janice C.

    Опубликовано в: Acta Manilana (2011)
    Статья


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