Buriti oil emulsions as affected by soy protein isolate/high-methoxyl pectin ratio, oil content and homogenization pressure
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001162259 |
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| Matična publikacija: |
Food technology and biotechnology 58 (2020), 2 ; str. 159-172 |
| Glavni autori: | Freitas, Mírian Luisa Faria (Author), Ribeiro, Ana Paula Badan, Nicoletti, Vânia Regina |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |