RESPONSE SURFACE METHODOLOGY APPLIED TO EVALUATE THE EMULSIFICATION PROPERTIES OF LACTOFERRIN

Jane Coimbra; Angelica Ribeiro  da Costa; Luana Batista Maia

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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RESPONSE SURFACE METHODOLOGY APPLIED TO EVALUATE THE EMULSIFICATION PROPERTIES OF LACTOFERRIN

Jane Coimbra ¹ ; Angelica Ribeiro da Costa ² ; Luana Batista Maia ³

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Jane Coimbra; Angelica Ribeiro da Costa; Luana Batista Maia. RESPONSE SURFACE METHODOLOGY APPLIED TO EVALUATE THE EMULSIFICATION PROPERTIES OF LACTOFERRIN. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/response-surface-methodology-applied-to-evaluate-the-emulsification-properties-o?lang=en>. Acesso em: 22 Jun. 2026. Copy citation

Jane Coimbra, 2022, RESPONSE SURFACE METHODOLOGY APPLIED TO EVALUATE THE EMULSIFICATION PROPERTIES OF LACTOFERRIN. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/response-surface-methodology-applied-to-evaluate-the-emulsification-properties-o?lang=en>. Copy citation

Jane Coimbra. (2022, May). RESPONSE SURFACE METHODOLOGY APPLIED TO EVALUATE THE EMULSIFICATION PROPERTIES OF LACTOFERRIN. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Jane Coimbra, RESPONSE SURFACE METHODOLOGY APPLIED TO EVALUATE THE EMULSIFICATION PROPERTIES OF LACTOFERRIN. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/response-surface-methodology-applied-to-evaluate-the-emulsification-properties-o?lang=en Copy citation

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¹ Departamento de Nutrição e Saúde / UFV ;

² Universidade Federal de Viçosa ;

³ Departamento de Tecnologia de Alimentos/ Universidade Federal de Viçosa

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Food Engineering

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