Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents

Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents (1993)

Authors:
- Prudencio-Ferreira, S H
- Areas, José Alfredo Gomes
Autor USP: AREAS, JOSE ALFREDO GOMES - FCF
Unidade: FCF
Subjects: ALIMENTOS; ANÁLISE DE ALIMENTOS; ALIMENTOS DE ORIGEM VEGETAL; BIOQUÍMICA DE ALIMENTOS; PROTEÍNAS
Language: Inglês
Imprenta:
- Publisher place: Chicago
- Date published: 1993
Source:
- Título do periódico: Journal of Food Science
- Volume/Número/Paginação/Ano: v.58, n.2 , p.378-84, 1993

A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

ABNT

PRUDENCIO-FERREIRA, S H e AREAS, José Alfredo Gomes. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science, v. 58, n. 2 , p. 378-84, 1993Tradução . . Acesso em: 24 abr. 2024.
APA

Prudencio-Ferreira, S. H., & Areas, J. A. G. (1993). Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science, 58( 2 ), 378-84.
NLM

Prudencio-Ferreira SH, Areas JAG. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science. 1993 ;58( 2 ): 378-84.[citado 2024 abr. 24 ]
Vancouver

Prudencio-Ferreira SH, Areas JAG. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science. 1993 ;58( 2 ): 378-84.[citado 2024 abr. 24 ]