Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate (2019)
- Authors:
- USP affiliated authors: MOLINA, CAMILA VELLUDO - FZEA ; MORAES, IZABEL CRISTINA FREITAS - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA ; LIMA, JULIANA GOBBI DE - FZEA
- Unidade: FZEA
- DOI: 10.1007/s10068-018-0425-y
- Subjects: MICROENCAPSULAÇÃO; CAROTENOIDES; LATICÍNIOS; IOGURTE
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Republic of Korea
- Date published: 2019
- Source:
- Título do periódico: Food Science and Biotechnology
- ISSN: 1226-7708
- Volume/Número/Paginação/Ano: v. 28, n. 1, p. 59-66, Feb. 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
-
ABNT
MOLINA, Camila Velludo et al. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate. Food Science and Biotechnology, v. 28, n. 1, p. 59-66, 2019Tradução . . Disponível em: https://doi.org/10.1007/s10068-018-0425-y. Acesso em: 03 jun. 2024. -
APA
Molina, C. V., Lima, J. G. de, Moraes, I. C. F., & Pinho, S. C. de. (2019). Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate. Food Science and Biotechnology, 28( 1), 59-66. doi:10.1007/s10068-018-0425-y -
NLM
Molina CV, Lima JG de, Moraes ICF, Pinho SC de. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate [Internet]. Food Science and Biotechnology. 2019 ; 28( 1): 59-66.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1007/s10068-018-0425-y -
Vancouver
Molina CV, Lima JG de, Moraes ICF, Pinho SC de. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate [Internet]. Food Science and Biotechnology. 2019 ; 28( 1): 59-66.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1007/s10068-018-0425-y - Rheology of emulsion-filled gels applied to the development of food materials
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Informações sobre o DOI: 10.1007/s10068-018-0425-y (Fonte: oaDOI API)
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