LIBROS DEL AUTOR: tasso ramos tavares

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  • Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products
    Tasso Ramos Tavares
    This study investigated the effect of bone protein as a non-oil emulsifier of cupuaçu seed and its stability at different temperatures. Cupuaçu foram seeds processed and oil and foram protein concentrate analyzed. The emulsities are prepared and microencapsulated using gum arabic and ervilha protein. The results will show pH between 6.25 and 6.67, acidity and peroxide index wit...
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