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Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

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Dettagli Bibliografici
Autore principale:	Juliana Gobbi de LIMA
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Soggetti:	Agrociencias beta carotene ice cream palm stearin Lipid particles
Accesso online:	Acceder al recurso
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