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11. Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing. Issue 2 (December 2015)

12. FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin. (1st April 2016)

13. FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin. (1st April 2016)

14. Influence of phosphates in reduction of the aftertaste of steviol glycoside (derived from Stevia rebaudiana Bertoni) in black tea drinks. Issue 11 (1st September 2022)

15. Influence of sucrose reduction on fouling during the production of dulce de leche. Issue 4 (10th November 2021)

16. Influence of the xanthan gum as a crosslinking agent on the physicochemical properties of chitosan microparticles containing green coffee extract. (October 2020)

19. Lactose-free Dulce de leche: compositional characterization, browning and texture profile. Issue 4 (10th November 2021)

20. Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization. Issue 14 (26th October 2018)