Hasil Pencarian - Alejandra Henao-Ardila

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  1. 1
    Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

    Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems oleh Alejandra Henao-Ardila, María Ximena Quintanilla-Carvajal, Fabián Leonardo Moreno

    Diterbitkan 2024-06-01
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  2. 2
    Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying

    Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying oleh Alejandra Henao-Ardila, María Ximena Quintanilla-Carvajal, Patricio Román Santagapita, Miguel Caldas-Abril, Valentina Bonilla-Bravo, Fabián Leonardo Moreno

    Diterbitkan 2023-11-01
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