Source: Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA
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ROCHA-SELMI, Glaucia Aguiar et al. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, v. 119, n. 1, p. 28-32, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.05.002. Acesso em: 25 set. 2024.APA
Rocha-Selmi, G. A., Theodoro, A. C., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, 119( 1), 28-32. doi:10.1016/j.jfoodeng.2013.05.002NLM
Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 set. 25 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002Vancouver
Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 set. 25 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002
