Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate - Concepedia

Concepedia

Publication | Open Access

Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate

DOI Full Paper Access

37

Citations

17

References

2018

Year

Camila V. Molina, Juliana Gobbi de LIMA, Izabel Cristina Freitas Moraes, Samantha C. Pinho

Food Science and Biotechnology

Food ChemistryNutritionPhysicochemical CharacterizationEngineeringFood AnalysisBiotechnologyFood EngineeringFood ProcessingSensory EvaluationFood TechnologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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