Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
Leticia dos Santos Ferreira Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho
Food Science and Technology Campinas v. 42, art. e17521, p. 1-11, 2022Campinas 2022
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2022 Bra )(Acessar)