Fonte: International Journal of Food Science and Nutrition. Unidade: FCF
Assuntos: PROTEÍNAS, ALIMENTOS
ABNT
CASTRO, I e TIRAPEGUI, Júlio e SILVA, R. S. F. Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures. International Journal of Food Science and Nutrition, v. 48, p. 453-461, 1998Tradução . . Acesso em: 15 out. 2024.APA
Castro, I., Tirapegui, J., & Silva, R. S. F. (1998). Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures. International Journal of Food Science and Nutrition, 48, 453-461.NLM
Castro I, Tirapegui J, Silva RSF. Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures. International Journal of Food Science and Nutrition. 1998 ; 48 453-461.[citado 2024 out. 15 ]Vancouver
Castro I, Tirapegui J, Silva RSF. Development of protein mixture and evaluation of their properties using the surface response statistical methodology designed for mixtures. International Journal of Food Science and Nutrition. 1998 ; 48 453-461.[citado 2024 out. 15 ]