Ana Gabriela da Silva Carvalho | SLACA | Galoá Proceedings

Departament of Food Engineering / School of Food Engineering / University of Campinas

Ana Gabriela da Silva Carvalho

Trabalhos (1)

INFLUENCE OF INULIN ADDITION ON PECTIN BEADS PRODUCTION FOR ENCAPSULATION OF ANTHOCYANINS FROM JABUTICABA SKINS EXTRACT
Mariana Teixeira Costa Machado ¹
Ana Gabriela da Silva Carvalho ²
Miriam Dupas Hubinger ²
¹ Departament of Food Technology / Technology Institute / Federal Rural University of Rio de Janeiro
² Departament of Food Engineering / School of Food Engineering / University of Campinas
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70247

Engenharia de processos e tecnologias emergentes (ET)

Pôster

Co-autores (2)