Luiz Antonio Gioielli
AuthID: R-006-WV1
1
TITLE: Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines Full Text
AUTHORS: Fabiana Andreia S D Schafer De Martini Soares; Natalia M Osorio; Roberta Claro da Silva; Luiz Antonio Gioielli; Suzana Ferreira Dias ;
PUBLISHED: 2013, SOURCE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 115, ISSUE: 4
AUTHORS: Fabiana Andreia S D Schafer De Martini Soares; Natalia M Osorio; Roberta Claro da Silva; Luiz Antonio Gioielli; Suzana Ferreira Dias ;
PUBLISHED: 2013, SOURCE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 115, ISSUE: 4
2
TITLE: The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil Full Text
AUTHORS: Roberta C Silva; Lucia N Cotting; Tatyane P Poltronieri; Victor M Balcao; Denise B de Almeida; Lireny A G Goncalves; Renato Grimaldi; Luiz A Gioielli;
PUBLISHED: 2009, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 42, ISSUE: 7
AUTHORS: Roberta C Silva; Lucia N Cotting; Tatyane P Poltronieri; Victor M Balcao; Denise B de Almeida; Lireny A G Goncalves; Renato Grimaldi; Luiz A Gioielli;
PUBLISHED: 2009, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 42, ISSUE: 7
