Palavra-chave: DAIRY PRODUCTS

FAT VITAMINS CONTACTLESS CONDUCTIVITY DETECTION VARIABILITY PROBIOTICS FOLIC ACID HPLC HOT SHOCK ANIONS CAPILLARY ELECTROPHORESIS NON-THERMAL PROCESSING EQUUS ASINUS SOLID PHASE EXTRACTION SUPERCRITICAL CARBON DIOXIDE TECHNOLOGY MILK DIETARY FIBER FUNCTIONAL FOODS COLD SHOCK OLIGOFRUCTOSE WHEY