Galves, Cassia; Galli, Giovanni 
; Kurozawa, Louise Emy
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, BATATA, EMULSIFICANTES, MICROENCAPSULAÇÃO, PROTEÍNAS DE PLANTAS, TECNOLOGIA DE ALIMENTOS
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GALVES, Cassia e GALLI, Giovanni e KUROZAWA, Louise Emy. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, p. 1-17, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2036093. Acesso em: 30 set. 2024.APA
Galves, C., Galli, G., & Kurozawa, L. E. (2022). Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, 1-17. doi:10.1080/10408398.2022.2036093NLM
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2024 set. 30 ] Available from: https://doi.org/10.1080/10408398.2022.2036093Vancouver
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2024 set. 30 ] Available from: https://doi.org/10.1080/10408398.2022.2036093
