Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
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DOI: 10.1590/fst.17521
Abstract: Abstract The main goal of this study was to investigate the possibility of encapsulating vitamin D3 (VD3) in Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate (SPI). SPI dispersions were… read more here.
Keywords: bertholletia excelsa; excelsa oil; brazil nut; nut bertholletia ... See more keywords