Miquelim, Joice Natali; Lannes, Suzana Caetano da Silva 
; Mezzenga, Raffaele
Source: Food Hydrocolloids. Unidade: FCF
Subjects: POLISSACARÍDEOS, PROTEÍNAS
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ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva e MEZZENGA, Raffaele. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids, v. 24, n. 4, p. 398-405, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2009.11.006. Acesso em: 21 maio 2024.APA
Miquelim, J. N., Lannes, S. C. da S., & Mezzenga, R. (2010). pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids, 24( 4), 398-405. doi:10.1016/j.foodhyd.2009.11.006NLM
Miquelim JN, Lannes SC da S, Mezzenga R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 398-405.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.11.006Vancouver
Miquelim JN, Lannes SC da S, Mezzenga R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 398-405.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.11.006
