Galves, Cassia; Galli, Giovanni 
; Miranda, Cristiane Grella; Kurozawa, Louise Emy
Fonte: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Assuntos: BATATA, HIDRÓLISE, PROTEÍNAS DE PLANTAS, EMULSIFICANTES, MALTODEXTRINA, SECAGEM DE ALIMENTOS
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GALVES, Cassia et al. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, v. 70, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102696. Acesso em: 21 ago. 2024.APA
Galves, C., Galli, G., Miranda, C. G., & Kurozawa, L. E. (2021). Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, 70, 1-12. doi:10.1016/j.ifset.2021.102696NLM
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696Vancouver
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
