Browsing by Author "Cano, Yuli"
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. ...Universidad Nacional de Colombia Revistas electrónicas UN Ingeniería e Investigación. 2017-09-01