검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions Fioramonti SA, Arzeni C, Pilosof AMR, Rubiolo AC, Santiago LG Journal of Food Engineering, 156, 31, 2015 |
| 2 |
Comparative study of high intensity ultrasound effects on food proteins functionality Arzeni C, Martinez K, Zema P, Arias A, Perez OE, Pilosof AMR Journal of Food Engineering, 108(3), 463, 2012 |