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| LEADER |
01268naa a2200301 i 4500 |
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NSK01000992799 |
| 003 |
HR-ZaNSK |
| 005 |
20180410110830.0 |
| 007 |
ta |
| 008 |
180406s2015 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)000992799
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| 040 |
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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| 042 |
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|a croatica
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| 044 |
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|a ci
|c hr
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| 080 |
1 |
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|a 664
|2 2011
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| 100 |
1 |
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|a Dos Passos, Ana Paula da Silva
|4 aut
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| 245 |
1 |
4 |
|a The use of thermal analysis and photoacoustic spectroscopy in the evaluation of maltodextrin microencapsulation of anthocyanins from juçara palm fruit (Euterpe edulis Mart.) and their application in food /
|c Ana Paula da Silva dos Passos, Grasiele Scaramal Madrona, Vanessa Aparecida Marcolino, Mauro Luciano Baesso, Graciette Matioli.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 32 jed.
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| 653 |
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0 |
|a Prirodno bojilo
|a Palma
|a Antocijanini
|
| 700 |
1 |
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|a Madrona, Grasiele Scaramal
|4 aut
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| 700 |
1 |
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|a Marcolino, Vanessa Aparecida
|4 aut
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| 700 |
1 |
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|a Baesso, Mauro Luciano
|4 aut
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| 700 |
1 |
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|a Matioli, Graciette
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 53 (2015), 4 ; str. 385-396
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B10/15
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| 998 |
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|a lblo1804
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/150172
|y Elektronička verzija članka
|