01140naa a2200385 a 450000100080000000500110000800800410001902200140006002400550007410000210012924501050015026000090025530000090026465000380027365000280031165000330033965000210037265000170039365000250041070000220043570000140045770000170047170000200048870000210050870000220052970000260055170000200057770000190059770000220061670000200063870000190065870000170067770000160069477300440071021219372020-04-29       2020    bl uuuu     u00u1 u    #d  a0268-005X7 ahttps://doi.org/10.1016/j.foodhyd.2020.1057552DOI1 aFERNANDES, L. M.  aWhey protein films added with galactooligosaccharide and xylooligosaccharide.h[electronic resource]  c2020  a6 p.  aDifferential scanning calorimetry  aGalactooligosaccharides  aScanning electron microscopy  aTensile strength  aWhey protein  aXylooligosaccharides1 aGUIMARÃES, J. T.1 aSILVA, R.1 aROCHA, R. S.1 aCOUTINHO, N. M.1 aBALTHAZAR, C. F.1 aCAVALCANTI, R. N.1 aCARVALHO, C. W. P. de1 aPIMENTEL, T. C.1 aNETO, R. P. C.1 aTAVARES, M. I. B.1 aESMERINO, E. A.1 aFREITAS, M. Q.1 aSILVA, M. C.1 aCRUZ, A. G.  tFood Hydrocolloidsgn. 104, july, 2020.