Source: Book of Abstracts IFT. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PROTEÍNAS, ENGENHARIA DE ALIMENTOS
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FÁVARO-TRINDADE, Carmen Silvia et al. Microencapsulation of casein hydrolysate by complex coacervation with soy protein isolate and pectin. 2009, Anais.. Anaheim: Institute of Food Technologists, 2009. . Acesso em: 14 out. 2024.APA
Fávaro-Trindade, C. S., Mendanha, D. V., Santana, A., Monterrey-Quintero, E. S., Thomazini, M., Ortiz, S., & Mauri, A. (2009). Microencapsulation of casein hydrolysate by complex coacervation with soy protein isolate and pectin. In Book of Abstracts IFT. Anaheim: Institute of Food Technologists.NLM
Fávaro-Trindade CS, Mendanha DV, Santana A, Monterrey-Quintero ES, Thomazini M, Ortiz S, Mauri A. Microencapsulation of casein hydrolysate by complex coacervation with soy protein isolate and pectin. Book of Abstracts IFT. 2009 ;[citado 2024 out. 14 ]Vancouver
Fávaro-Trindade CS, Mendanha DV, Santana A, Monterrey-Quintero ES, Thomazini M, Ortiz S, Mauri A. Microencapsulation of casein hydrolysate by complex coacervation with soy protein isolate and pectin. Book of Abstracts IFT. 2009 ;[citado 2024 out. 14 ]