Source: International Journal of Food Studies. Unidade: FZEA
Subjects: ENZIMAS HIDROLÍTICAS, HIDRÓLISE, FOSFOPROTEÍNAS, MICROENCAPSULAÇÃO
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SILVA, Janaína Costa da e PINHO, Samantha Cristina de. Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid. International Journal of Food Studies, v. 2, n. 1, p. 48-59, 2013Tradução . . Disponível em: https://doi.org/10.7455/ijfs/2.1.2013.a4. Acesso em: 18 nov. 2024.APA
Silva, J. C. da, & Pinho, S. C. de. (2013). Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid. International Journal of Food Studies, 2( 1), 48-59. doi:10.7455/ijfs/2.1.2013.a4NLM
Silva JC da, Pinho SC de. Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid [Internet]. International Journal of Food Studies. 2013 ; 2( 1): 48-59.[citado 2024 nov. 18 ] Available from: https://doi.org/10.7455/ijfs/2.1.2013.a4Vancouver
Silva JC da, Pinho SC de. Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid [Internet]. International Journal of Food Studies. 2013 ; 2( 1): 48-59.[citado 2024 nov. 18 ] Available from: https://doi.org/10.7455/ijfs/2.1.2013.a4
