Technological challenges for spray chilling encapsulation of functional food ingredients (2013)
Source: Food Technology and Biotechnology. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
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OKUTO, Paula Kiyomi e MATOS JUNIOR, Fernando Eustáquio de e FÁVARO-TRINDADE, Carmen Sílvia. Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, v. 51, n. 2, p. 171-182, 2013Tradução . . Disponível em: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf. Acesso em: 19 nov. 2024.APA
Okuto, P. K., Matos Junior, F. E. de, & Fávaro-Trindade, C. S. (2013). Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, 51( 2), 171-182. Recuperado de http://www.ftb.com.hr/51/FTB_51-2_171-182.pdfNLM
Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 nov. 19 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdfVancouver
Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 nov. 19 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
