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Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions.
- Published in:
- Ciência Rural, 2021, v. 51, n. 4, p. 1, doi. 10.1590/0103-8478cr20200323
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- Article
Impact of different dairy wheys on quality parameters of ice cream.
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- Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias, 2021, v. 16, n. 1, p. 1, doi. 10.5039/agraria.v16i1a8028
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- Article
STABILITY AND RHEOLOGICAL PROPERTIES OF ICE CREAMS PRODUCED WITH DAIRY BY-PRODUCTS.
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- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 3, p. 175, doi. 10.34302/crpjfst/2020.12.3.15
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- Article
Linhaça marrom e dourada: propriedades químicas e funcionais das sementes e dos óleos prensados a frio.
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- Ciência Rural, 2014, v. 44, n. 1, p. 181, doi. 10.1590/S0103-84782014000100029
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- Article
Study of <i>trans</i>–<i>trans</i> farnesol effect on hyphae formation by <i>Yarrowia lipolytica</i>.
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- Bioprocess & Biosystems Engineering, 2013, v. 36, n. 12, p. 1967, doi. 10.1007/s00449-013-0973-8
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- Article
Characterization of Antibiotic-Loaded Alginate-Osa Starch Microbeads Produced by Ionotropic Pregelation.
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- BioMed Research International, 2013, v. 2013, p. 1, doi. 10.1155/2013/472626
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- Article
Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 1, p. 23, doi. 10.1016/j.fbp.2012.08.001
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- Article
SUGARCANE BAGASSE AS SUPPORT FOR THE PRODUCTION OF COCONUT AROMA BY SOLID STATE FERMENTATION (SSF).
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- BioResources, 2012, v. 7, n. 2, p. 2366, doi. 10.15376/biores.7.2.2366-2375
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- Article