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Refinado por: Nome da Publicação: Innovative Food Science and Emerging Technologies remover
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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
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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)

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Deste Autor:

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

Neste Assunto:

  1. Secagem De Alimentos
  2. Proteínas De Plantas
  3. Batata
  4. Maltodextrina
  5. Hidrólise

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

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