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Borreani, JAA.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2017). Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion. Food Chemistry. 220:137-144. https://doi.org/10.1016/j.foodchem.2016.09.202
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/110334
Título: | Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion | |
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[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | https://doi.org/10.1016/j.foodchem.2016.09.202 | |
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