Näytetään 1 - 8 yhteensä 8 tuloksesta haulle '"Milk proteins."', hakuaika: 0,02s Tarkenna hakua
  1. 1

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

    Julkaisussa Acta Manilana (2011)
    Artikkeli

    Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk
  2. 2

    Milk proteins from expression to food

    Julkaistu 2009
    Kirja

    Milk proteins from expression to food
  3. 3

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

    Julkaistu 2009
    Opinnäyte

    Angiostensin-I converting enzyme (ACE) inhibitory activity of milk hydrolysate by enterococcus faecium DMF78 and its potential for a new milk-based beverage
  4. 4

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

    Artikkeli

    Effect of processing on properties of protein-lipid films from peanut milk
  5. 5

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

    Julkaistu 1977
    Visual Material

    Development and biological evaluation of tuber-legume-milk protein blends [microform]
  6. 6

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

    Kirja

    Development and biological evaluation of tuber-legume-milk protein blends
  7. 7

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

    Opinnäyte

    Formulation of natural-based body treatment products clay mask, scrub, and toner
  8. 8

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

    Kirja

    Development and biological evaluation of tuber-legume-milk protein blends

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