|
|
|
|
|
Alejandro Velásquez, Rodrigo Arias
Pág. 503 - 511
The in vitro crude protein (CP) digestibility (Divcp), true protein digestibility (Dtp) and degradation rate (kdcp) were measured in different protein extracts of Saccharomyces cerevisiae (Sc) yeast. These extracts were generated through a biotechnologic...
ver más
|
|
|
|
|
|
|
|
|
Alejandro Velásquez, Rodrigo Arias, Marcelo Toneatti
Pág. 425 - 434
Velásquez, R. Arias, and M. Toneatti. 2012. Effect of the type of substrate on the chemical composition and productivity of a protein concentrate of yeast origin. Cien. Inv. Agr. 39(3): 425-434. Extracts of Saccharomyces cerevisiae (Sc) yeast were gen...
ver más
|
|
|
|
|
|
|
|
|
Xiaoyan Cao, Daniel C. Olk, Mark Chappell, Cynthia A. Cambardella, Lesley F. Miller and Jingdong Mao
Pág. 1374 - 1384
|
|
|
|
|
|
|
|
|
Y. Li, J. Zhu, C. Wan, S. Y. Park
Pág. 1415 - 1421
|
|
|
|
|
|
|
|
|
Javier Leiva, Heriberto Figueroa
Pág. 85 - 91
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were...
ver más
|
|
|
|