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Refinado por: autor: Galves, C remover
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1
Potato protein current review of structure, technological properties, and potential application on spray drying microencapsulation
Potato protein current review of structure, technological properties, and potential application on spray drying microencapsulation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Potato protein current review of structure, technological properties, and potential application on spray drying microencapsulation

Cassia Galves Giovanni Galli; Louise Emy Kurozawa

Critical Reviews in Food Science and Nutrition Abingdon p. 1-17, 2022

Abingdon 2022

Item não circula. Consulte sua biblioteca.(Acessar)

2
Improving the emulsifying property of potato protein by hydrolysis an application as encapsulating agent with maltodextrin
Improving the emulsifying property of potato protein by hydrolysis an application as encapsulating agent with maltodextrin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Improving the emulsifying property of potato protein by hydrolysis an application as encapsulating agent with maltodextrin

Cassia Galves Giovanni Galli; Cristiane Grella Miranda; Louise Emy Kurozawa

Innovative Food Science and Emerging Technologies Amsterdam v. 70, art. 102696, p. 1-12, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

3
Automated machine learning a case study of genomic “image-based” prediction in maize hybrids
Automated machine learning a case study of genomic “image-based” prediction in maize hybrids
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Artigo 		Adicionar ao Meu Espaço

Automated machine learning a case study of genomic “image-based” prediction in maize hybrids

Giovanni Galli F Sabadin; Rafael Massahiro Yassue; C Galves; H. F Carvalho; J Crossa; O. A Montesinos-López; Roberto Fritsche-Neto

Frontiers in Plant Science Lausanne v. 13, art. 845524, p. 1-13, March 2022

Lausanne 2022

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Galves, C
  2. Galli, G
  3. Kurozawa, L
  4. Miranda, C
  5. Yassue, R

Neste Assunto:

  1. Emulsificantes
  2. Proteínas De Plantas
  3. Batata
  4. Hibridação Vegetal
  5. Genômica

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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