01335naa a2200433 a 450000100080000000500110000800800410001902400550006010000150011524501280013026000090025850000730026765000250034065000200036565000170038565000110040265000130041365000230042665000170044965000280046665000140049465000180050865000270052665300230055365300180057665300290059470000200062370000180064370000210066170000190068270000170070170000270071870000150074570000220076070000220078270000170080470000210082177300590084221102992019-10-24       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2019.03.0602DOI1 aOZORIO, L.  aWhey hydrolysate-based ingredient with dual functionalitybfrom production to consumer's evaluation.h[electronic resource]  c2019  aNa publicação: Luciano P. Silva, Carlos Bloch Jr., Angela Furtado.  aEnzymatic hydrolysis  aFood technology  aHypertension  aPepsin  aPeptides  aSensory evaluation  aWhey protein  aAnálise Organoléptica  aHidrolise  aSoro de Leite  aTecnologia de Alimento  aAnálise sensorial  aFunctionality  aTechnological properties1 aSILVA, L. P. da1 aPRATES, M. V.1 aBLOCH JUNIOR, C.1 aTAKEITI, C. Y.1 aGOMES, D. M.1 aSILVA-SANTOS, J. E. da1 aDELIZA, R.1 aBRIGIDA, A. I. S.1 aFURTADO, A. A. L.1 aSILVA, C. M.1 aCABRAL, L. M. C.  tFood Research Internationalgv. 122, p. 123-128, 2019.