Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Food Science and Technology (Brazil)

Volumn 36, Issue 4, 2016, Pages 664-671

  Lima, Juliana Gobbi de ^a   Brito Oliveira, Thais Carvalho ^a   Pinho, Samantha Cristina de ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Beta carotene; Ice cream; Lipid particles; Microencapsulation; Palm stearin

Indexed keywords

EID: 85007565865     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.13416     Document Type: Article

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