Molina, Camila Velludo; Lima, Juliana Gobbi de; Moraes, Izabel Cristina Freitas 
; Pinho, Samantha Cristina de
Source: Food Science and Biotechnology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, LATICÍNIOS, IOGURTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MOLINA, Camila Velludo et al. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate. Food Science and Biotechnology, v. 28, n. 1, p. 59-66, 2019Tradução . . Disponível em: https://doi.org/10.1007/s10068-018-0425-y. Acesso em: 01 nov. 2024.APA
Molina, C. V., Lima, J. G. de, Moraes, I. C. F., & Pinho, S. C. de. (2019). Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate. Food Science and Biotechnology, 28( 1), 59-66. doi:10.1007/s10068-018-0425-yNLM
Molina CV, Lima JG de, Moraes ICF, Pinho SC de. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate [Internet]. Food Science and Biotechnology. 2019 ; 28( 1): 59-66.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s10068-018-0425-yVancouver
Molina CV, Lima JG de, Moraes ICF, Pinho SC de. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate [Internet]. Food Science and Biotechnology. 2019 ; 28( 1): 59-66.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s10068-018-0425-y
