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Published in 2021 at "Food Science and Technology"
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…
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Keywords:
bertholletia excelsa;
excelsa oil;
brazil nut;
nut bertholletia ... See more keywords