Palavra-chave: DAIRY PRODUCTS

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