Microencapsulation as alternative to reduce bitterness of protein hydrolysate (2007)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- Subjects: PROTEÍNAS; HIDRÓLISE; SECAGEM DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: EFFoST/EHEDG/FISEC
- Publisher place: Lisbon
- Date published: 2007
- Source:
- Conference titles: EFFoST / EHEDG Joint Conference
-
ABNT
ROCHA, Glaucia Aguiar et al. Microencapsulation as alternative to reduce bitterness of protein hydrolysate. 2007, Anais.. Lisbon: EFFoST/EHEDG/FISEC, 2007. . Acesso em: 28 dez. 2025. -
APA
Rocha, G. A., Trindade, M. A., Netto, F. M., & Fávaro-Trindade, C. S. (2007). Microencapsulation as alternative to reduce bitterness of protein hydrolysate. In Abstracts; food: new options for the industry. Lisbon: EFFoST/EHEDG/FISEC. -
NLM
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microencapsulation as alternative to reduce bitterness of protein hydrolysate. Abstracts; food: new options for the industry. 2007 ;[citado 2025 dez. 28 ] -
Vancouver
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microencapsulation as alternative to reduce bitterness of protein hydrolysate. Abstracts; food: new options for the industry. 2007 ;[citado 2025 dez. 28 ] - Efeito da microencapsulação nas características sensoriais e físico-químicas do hidrolisado protéico Hyprol
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