01190naa a2200397 a 450000100080000000500110000800800410001902400550006010000150011524501280013026000090025865000250026765000110029265000130030365000170031665000120033365000140034565300260035965300190038565300270040465300170043165300310044865300220047970000200050170000180052170000210053970000190056070000170057970000240059670000150062070000220063570000220065770000170067970000210069677300750071721179882020-05-19       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  aEnzymatic hydrolysis  aPepsin  aPeptides  aWhey protein  aPepsina  aPeptídeo  aAvaliação sensorial  aFuncionalidade  aHidrólise enzimática  aHipertensão  aPropriedades tecnológicas  aProteína de soro1 aSILVA, L. P. da1 aPRATES, M. V.1 aBLOCH JUNIOR, C.1 aTAKEITI, C. Y.1 aGOMES, D. M.1 aSANTOS, J. E. DA S.1 aDELIZA, R.1 aBRIGIDA, A. I. S.1 aFURTADO, A. A. L.1 aSILVA, C. M.1 aCABRAL, L. M. C.  tFood Research International, Amsterdamgv. 122, p. 123-128, Aug. 2019.