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Publications by Leandro Pereira Cappato
Ohmic Heating for the Dairy Industry: A Potential Technology to Develop Probiotic Dairy Foods in Association With Modifications of Whey Protein Structure
Current Opinion in Food Science
Applied Microbiology
Biotechnology
Food Science
Related publications
Incorporation of Whey Permeate, a Dairy Effluent, in Ethanol Fermentation to Provide a Zero Waste Solution for the Dairy Industry
Journal of Dairy Science
Animal Science
Zoology
Genetics
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Application of Whey Protein-Polysaccharide Complexes in Aerated Dairy Gels
Collegiate Dairy Career Opportunity Day and Dairy Tours Connects Students to Dairy Industry
Association of Dairy Protein Intake During Pregnancy With Birth Weight
Food and Nutrition Bulletin
Development
Nutrition
Dietetics
Food Science
Planning
Geography
Investment Management in the Dairy Industry
BIO Web of Conferences
Dairy Science & Technology
Dairy Science and Technology
Biochemistry
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The Current UK Dairy Industry
Japanese Journal of Veterinary Clinics
Application of Maldi- Tof Ms Technology to the Identification and Characterization of Pathogens in Dairy Industry.
International Journal of Advanced Research
Exergetic Assessment in Dairy Industry
