AVALIAÇÃO DA ESTABILIDADE DA COR DE EXTRATO DE BETERRABA ENCAPSULADO EM MALTODEXTRINA
Ciência e Tecnologia de Alimentos (CT)
vol. 2, 2015 -
35869
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sinaferm-2017
FUNCTIONAL PROPERTIES OF CHIA AND PSYLLIUM MUCILAGE
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sinaferm-2017
MICROENCAPSULATION AND RELEASE OF CLOVE ESSENTIAL OIL FROM MALTODEXTRIN/XANTHAN GUM MICROCAPSULE
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sinaferm-2017
EVALUATION OF NATURAL COAGULANT MORINGA OLEIFERA LAM. IN SINTETIC DAIRY WASTEATER TREATMENT
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IUFoST
EVALUATION OF THE EFFECT OF DIFFERENTS PRE-TREATMENTS OF THE NECTAR PEAR PYRUS COMMUNIS ON PEROXIDASE ACTIVITY (POD) AND POLYPHENOLOXIDASE (PPO)
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IUFoST
Effect of addition of β-cyclodextrin on the ascorbic acid retention, color parameters and sensory analysis of orange juices
