Rafaela Turola Barbi | ICBC 2018 | Galoá Proceedings

Universidade Federal do Paraná, Polytechnic Center, Chemical Engineering Department, Graduate Program in Food Engineering, 81531-980, Curitiba, Paraná, Brazil

Rafaela Turola Barbi

Este é seu perfil? Faça login para acessar seus certificados

ASSESSMENT OF THE EFFECT OF TEMPERATURE AND ENZYME CONCENTRATION ON THE ANTIOXIDANT ACTIVITY OF CHICKEN BLOOD MEAL PROTEIN HYDROLYSATES
Fillemon Edillyn da Silva Bambirra Alves ¹
Rafaela Turola Barbi ¹
Agnes de Paula Scheer ¹
Rosemary Hoffmann Ribani ¹
¹ Universidade Federal do Paraná, Polytechnic Center, Chemical Engineering Department, Graduate Program in Food Engineering, 81531-980, Curitiba, Paraná, Brazil
Vol1, 2018 -
94633

Coautores(as) (3)