Effect of process parameters on the droplet size of flaxseed oil emulsions produced by cross flow membrane emulsification.

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dc.contributorTATIANA VIDAL CANDÉA, UNIVERSITÉ MONTPELLIER II; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
dc.creatorCANDEA, T. V.
dc.creatorTONON, R. V.
dc.creatorCABRAL, L. M. C.
dc.date2013-11-07T11:11:11Z
dc.date2013-11-07T11:11:11Z
dc.date2013-11-07
dc.date2013
dc.date2013-11-07T11:11:11Z
dc.date.accessioned2026-06-30T23:08:46Z
dc.identifierIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/970640
dc.identifier.urihttp://hdl.handle.net/123456789/375079
dc.languageeng
dc.rightsopenAccess
dc.subjectÓleo de linhaça
dc.subjectEmulsificação
dc.subjectMembrana
dc.subjectVelocidade
dc.titleEffect of process parameters on the droplet size of flaxseed oil emulsions produced by cross flow membrane emulsification.
dc.typeResumo em anais e proceedings

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