Camila Duarte Ferreira | ICBC 2018 | Galoá Proceedings

Federal University of Bahia – Nutrition School

Camila Duarte Ferreira

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CRUDE PALM OIL NANOPARTICLES: PREPARATION, CHARACTERIZATION AND EMULSIFYING INFLUENCE
Flávia Barbosa Schappo ¹
Camila Duarte Ferreira ²
Itaciara Larroza Nunes ¹
¹ Federal University of Santa Catarina – Department of Food Science and Technology
² Federal University of Bahia – Nutrition School
Vol1, 2018 -
94614

Food Design

Poster

Co-authors (2)

Publications in other proceedings

slaca-2017
IMPACTO DA ULTRACENTRIFUGAÇÃO SOBRE O ÍNDICE DE PERÓXIDOS E O PERFIL DE ÁCIDOS GRAXOS DO ÓLEO DE PALMA BRUTO E FRAÇÕES