Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/915894
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dc.contributor.authorCARMONA, P. A. Opt_BR
dc.contributor.authorTONON, R. V.pt_BR
dc.contributor.authorHUBINGER, M. D.pt_BR
dc.date.accessioned2012-02-16T11:11:11Zpt_BR
dc.date.accessioned2012-02-16T11:11:11Zpt_BR
dc.date.available2012-02-16T11:11:11Zpt_BR
dc.date.available2012-02-16T11:11:11Zpt_BR
dc.date.created2012-02-16pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/915894pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectMicroencapsulaçãopt_BR
dc.subjectPropriedades de emulsãopt_BR
dc.subjectHomogeneização de alta pressãopt_BR
dc.subjectProteína de soro de leitept_BR
dc.subjectMaltodextrinapt_BR
dc.titleInfluence of emulsion properties on the microencapsulation of orange essential oil by spray drying.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2012-02-16T11:11:11Zpt_BR
dc.subject.thesagroSecagempt_BR
riaa.ainfo.id915894pt_BR
riaa.ainfo.lastupdate2012-02-16pt_BR
dc.contributor.institutionPAULA A. O. CARMONA, UNICAMP; RENATA VALERIANO TONON, CTAA; MIRIAM D. HUBINGER, UNICAMP.pt_BR
Appears in Collections:Artigo em anais de congresso (CTAA)

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