Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
Ivana Morais Geremias de Andrade Nayla Padua Del Bianco Gontijo Souki; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho
LWT - Food Science and Technology London v. 86, p. 166-173, 2017
London 2017
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2017 Rhe )(Acessar)