L. Geraldi

Use of enzymatic hydrolysis using subtilisin for increasing the nutritional value of whey.

M. Silvestre, Michely Capobiango, V. D. Silva, 2009 .

Development of a milk drink added of conjugated linoleic acid: use of a sensory evaluation.

M. Silvestre, C. Ornellas, D. Lopes, 2009 .