Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF
The use of flour from shrimp (Penaeus vannamei) heads with a high content of protein (SHF) to stabilize food emulsions type oil in water (o/w) is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w) usin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2017-09-01
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| Series: | Ingeniería e Investigación |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/ingeinv/article/view/59826 |