Palavra-chave: SACCHAROMICES SP

HYDROPHOBIC PEPTIDES MEMBRANE FRACTIONATION MIXTURE DESIGN FOOD PROTEIN HYDROLYSATES ULTRAFILTRATION MEMBRANE SEAPRATION TECHNOLOGY PROTEIN HYDROLISIS FOOD EMULSIONS MICROPARTICLES OXIDATION STABILITY YEAST PEPTIDES YEASTS PEPTIDES PROTEOLYSIS YEASTS BY-PRODUCTS ALTERNATIVE SOURCES OF PROTEIN