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Palm Oil (Elaeis guineensis): A Journey through Sustainability, Processing, and Utilization.
- Published in:
- Foods, 2024, v. 13, n. 17, p. 2814, doi. 10.3390/foods13172814
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Evaluation of Cell Rupture Techniques for the Extraction of Proteins from the Microalgae Tetradesmus obliquus.
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- Phycology, 2024, v. 4, n. 1, p. 87, doi. 10.3390/phycology4010005
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- Article
Potential Challenges of the Extraction of Carotenoids and Fatty Acids from Pequi (Caryocar brasiliense) Oil.
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- Foods, 2023, v. 12, n. 9, p. 1907, doi. 10.3390/foods12091907
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- Article
Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 5585, doi. 10.1002/jsfa.11921
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- Article
Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus.
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- Journal of Food Science & Technology, 2023, v. 60, n. 2, p. 797, doi. 10.1007/s13197-023-05666-7
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- Article
SOLUBILITY OF QUAIL ( COTURNIX COTURNIX JAPONICA) EGG WHITE PROTEIN.
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- Journal of Food Process Engineering, 2008, v. 31, n. 5, p. 684, doi. 10.1111/j.1745-4530.2007.00182.x
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Cell disruption of microalgae: advances and perspectives.
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- Ciência Rural, 2024, v. 54, n. 5, p. 1, doi. 10.1590/0103-8478cr20220330
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- Article