00844nam a2200217 a 450000100080000000500110000800800410001902000220006010000230008224501280010526002150023330000120044865000210046065300140048170000220049570000220051770000200053970000220055970000190058170000260060020305582016-02-12       2015    bl uuuu     u00u1 u    #d  a978-618-82196-1-81 aCARVALHO, L. M. J.  aBehaviour of commercial pectinase encapsulated in calcium alginate at different pH and temperatures.h[electronic resource]  aIn: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 29., Athens. Food science research and innovation: Delivering sustainable solutions to the global economy and society. Wageningen: EFFoSTc2015  ap. 1787  acalcium alginate  aPectinase1 aCARDOSO, F. S. N.1 aBARBOSA, D. M. C.1 aORTIZ, G. M. D.1 aKOBLITZ, M. G. B.1 aLIMA, A. P. M.1 aCARVALHO, J. L. V. de