Effect of oil in emulsion and homogenization pressure on the microencapsulation of basil oil.

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dc.contributorLORENA COSTA GARCIA, CNPAE; RENATA VALERIANO TONON, CTAA; MIRIAM D. HUBINGER, UNICAMP.
dc.creatorGARCIA, L. C.
dc.creatorTONON, R. V.
dc.creatorHUBINGER, M. D.
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16
dc.date2011
dc.date2012-02-16T11:11:11Z
dc.date.accessioned2026-06-30T23:07:42Z
dc.identifierIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/915897
dc.identifier.urihttp://hdl.handle.net/123456789/374600
dc.languageeng
dc.rightsopenAccess
dc.subjectMicroencapsulação
dc.subjectManjericão
dc.subjectÓleo Essencial
dc.subjectSecagem
dc.titleEffect of oil in emulsion and homogenization pressure on the microencapsulation of basil oil.
dc.typeArtigo em anais e proceedings

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