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Results: 1-6 |
Results: 6

Authors: Doucet, D Gauthier, SF Foegeding, EA
Citation: D. Doucet et al., Rheological characterization of a gel formed during extensive enzymatic hydrolysis, J FOOD SCI, 66(5), 2001, pp. 711-715

Authors: Lajoie, N Gauthier, SF Pouliot, Y
Citation: N. Lajoie et al., Improved storage stability of model infant formula by whey peptides fractions, J AGR FOOD, 49(4), 2001, pp. 1999-2007

Authors: Pouliot, Y Gauthier, SF L'Heureux, J
Citation: Y. Pouliot et al., Effect of peptide distribution on the fractionation of whey protein hydrolysates by nanofiltration membranes, LAIT, 80(1), 2000, pp. 113-120

Authors: Pouliot, Y Wijers, MC Gauthier, SF Nadeau, L
Citation: Y. Pouliot et al., Fractionation of whey protein hydrolysates using charged UF NF membranes, J MEMBR SCI, 158(1-2), 1999, pp. 105-114

Authors: Wijers, MC Pouliot, Y Gauthier, SF Pouliot, M Nadeau, L
Citation: Mc. Wijers et al., Use of nanofiltration membranes for the desalting of peptide fractions from whey protein enzymatic hydrolysates, LAIT, 78(6), 1998, pp. 621-632

Authors: Gourley, L Gauthier, SF Pouliot, Y Molle, D Leonil, J Maubois, JL
Citation: L. Gourley et al., Identification of casein peptides interacting with polysulfone ultrafiltration membranes, LAIT, 78(6), 1998, pp. 633-646
Risultati: 1-6 |