Stability of sausage added with an extruded mixture containing soy proteins and pectin as emulsifying agents (2009)
- Autores:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Assuntos: SOJA; SALSICHA (ESTABILIZAÇÃO); PROTEÍNAS
- Idioma: Inglês
- Imprenta:
- Editora: American Oil Chemist’s Society (AOCS)
- Local: Orlando
- Data de publicação: 2009
- Fonte:
- Título do periódico: Abstracts
- Nome do evento: AOCS Annual Meeting & Expo
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ABNT
PEREIRA, C M et al. Stability of sausage added with an extruded mixture containing soy proteins and pectin as emulsifying agents. 2009, Anais.. Orlando: American Oil Chemist’s Society (AOCS), 2009. . Acesso em: 06 maio 2024. -
APA
Pereira, C. M., Santos, A. D., Marques, M. F., Hatano, M. K., & Castro, I. A. de. (2009). Stability of sausage added with an extruded mixture containing soy proteins and pectin as emulsifying agents. In Abstracts. Orlando: American Oil Chemist’s Society (AOCS). -
NLM
Pereira CM, Santos AD, Marques MF, Hatano MK, Castro IA de. Stability of sausage added with an extruded mixture containing soy proteins and pectin as emulsifying agents. Abstracts. 2009 ;[citado 2024 maio 06 ] -
Vancouver
Pereira CM, Santos AD, Marques MF, Hatano MK, Castro IA de. Stability of sausage added with an extruded mixture containing soy proteins and pectin as emulsifying agents. Abstracts. 2009 ;[citado 2024 maio 06 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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