Effects of Change in PH and Addition of Sucrose and NaCl on...

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Food and Bioprocess Technology 2019 / 1

Effects of Change in PH and Addition of Sucrose and NaCl on the Emulsifying Properties of Mucilage Obtained from Pereskia aculeata Miller

Junqueira, Luciana Affonso, Amaral, Tatiana Nunes, Félix, Pedro Campelo, Botrel, Diego Alvarenga, Prado, Mônica Elisabeth Torres, de Resende, Jaime Vilela
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Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-018-2223-1
Date:
January, 2019
File:
PDF, 1.91 MB
english, 2019
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