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Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier (2014)

  • Authors:
  • USP affiliated authors: THOMAZINI, MARCELO - FZEA ; TRINDADE, MARCO ANTONIO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
  • USP Schools: FZEA; FZEA; FZEA
  • DOI: 10.1007/s13197-012-0722-z
  • Subjects: MICROENCAPSULAÇÃO; ATOMIZAÇÃO; TECNOLOGIA DE ALIMENTOS
  • Language: Inglês
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    Informações sobre o DOI: 10.1007/s13197-012-0722-z (Fonte: oaDOI API)
    • Este periódico é de assinatura
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    • Cor do Acesso Aberto: green
    Versões disponíveis em Acesso Aberto do: 10.1007/s13197-012-0722-z (Fonte: Unpaywall API)

    Título do periódico: Journal of Food Science and Technology

    ISSN: 0022-1155,0975-8402

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    Informações sobre o Citescore
  • Título: Journal of Food Science and Technology

    ISSN: 0022-1155

    Citescore - 2017: 1.93

    SJR - 2017: 0.689

    SNIP - 2017: 1.072


  • Exemplares físicos disponíveis nas Bibliotecas da USP
    BibliotecaCód. de barrasNúm. de chamada
    FZEA2282076-10PCD 2014 Eff
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    • ABNT

      SUBTIL, Suedemborg Franco; ROCHA-SELMI, Glaucia Aguiar; THOMAZINI, Marcelo; et al. Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier. Journal of Food Science and Technology, New Delhi, India, v. 51, n. 9, p. 2014-2021, 2014. Disponível em: < http://dx.doi.org/10.1007/s13197-012-0722-z > DOI: 10.1007/s13197-012-0722-z.
    • APA

      Subtil, S. F., Rocha-Selmi, G. A., Thomazini, M., Trindade, M. A., Netto, F. M., & Fávaro-Trindade, C. S. (2014). Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier. Journal of Food Science and Technology, 51( 9), 2014-2021. doi:10.1007/s13197-012-0722-z
    • NLM

      Subtil SF, Rocha-Selmi GA, Thomazini M, Trindade MA, Netto FM, Fávaro-Trindade CS. Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier [Internet]. Journal of Food Science and Technology. 2014 ; 51( 9): 2014-2021.Available from: http://dx.doi.org/10.1007/s13197-012-0722-z
    • Vancouver

      Subtil SF, Rocha-Selmi GA, Thomazini M, Trindade MA, Netto FM, Fávaro-Trindade CS. Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier [Internet]. Journal of Food Science and Technology. 2014 ; 51( 9): 2014-2021.Available from: http://dx.doi.org/10.1007/s13197-012-0722-z

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