CARACTERIZATION OF SODIUM CASEINATE – LOCUST BEAN GUM CONJUGATES OBTAINED FROM MAILLARD REACTION

Janaína Miranda Barbosa; ROSIANE  LOPES DA CUNHA; Fernanda Ushikubo

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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CARACTERIZATION OF SODIUM CASEINATE – LOCUST BEAN GUM CONJUGATES OBTAINED FROM MAILLARD REACTION

Janaína Miranda Barbosa ¹ ; ROSIANE LOPES DA CUNHA ; Fernanda Ushikubo

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Janaína Miranda Barbosa; ROSIANE LOPES DA CUNHA; Fernanda Ushikubo. CARACTERIZATION OF SODIUM CASEINATE – LOCUST BEAN GUM CONJUGATES OBTAINED FROM MAILLARD REACTION. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/caracterization-of-sodium-caseinate-locust-bean-gum-conjugates-obtained-from-mai?lang=en>. Acesso em: 04 Nov. 2026. Copy citation

Janaína Miranda Barbosa, 2022, CARACTERIZATION OF SODIUM CASEINATE – LOCUST BEAN GUM CONJUGATES OBTAINED FROM MAILLARD REACTION. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/caracterization-of-sodium-caseinate-locust-bean-gum-conjugates-obtained-from-mai?lang=en>. Copy citation

Janaína Miranda Barbosa. (2022, May). CARACTERIZATION OF SODIUM CASEINATE – LOCUST BEAN GUM CONJUGATES OBTAINED FROM MAILLARD REACTION. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Janaína Miranda Barbosa, CARACTERIZATION OF SODIUM CASEINATE – LOCUST BEAN GUM CONJUGATES OBTAINED FROM MAILLARD REACTION. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/caracterization-of-sodium-caseinate-locust-bean-gum-conjugates-obtained-from-mai?lang=en Copy citation

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¹ Departamento de Engenharia de Alimentos/ UNICAMP / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

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Food Engineering

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