Search Results - Transfeld da Silva, Ágatha

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    Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)

    Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.) by Moreira, Thaís Caroline, Transfeld da Silva, Ágatha, Fagundes, Cristiane, Ferreira, Sila Mary Rodrigues, Cândido, Lys Mary Bileski, Passos, Maurício, Krüger, Cláudia Carneiro Hecke

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    Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes

    Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes by da Silva, Agatha Transfeld, de Lima, Jair José, Reis, Priscila, Passos, Maurício, Baumgartner, Catiucia Giraldi, Sereno, Aiane Benevide, Krüger, Cláudia Carneiro Hecke, Cândido, Lys Mary Bileski

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