Source: Abstracts. Conference titles: International Conference on Surface and Colloid Science. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, ALIMENTOS DE ORIGEM ANIMAL, PROTEINAS (METABOLISMO)
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ABNT
AREAS, José Alfredo Gomes e BASTOS, Deborah Helena Markowicz. Texturized lung protein as a food ingredient: effect of a residual lipid content and process variables emulsifying capacity solubility, and structure of extrused protein. 1991, Anais.. Compiegne: University of Compiegne, 1991. . Acesso em: 16 nov. 2024.APA
Areas, J. A. G., & Bastos, D. H. M. (1991). Texturized lung protein as a food ingredient: effect of a residual lipid content and process variables emulsifying capacity solubility, and structure of extrused protein. In Abstracts. Compiegne: University of Compiegne.NLM
Areas JAG, Bastos DHM. Texturized lung protein as a food ingredient: effect of a residual lipid content and process variables emulsifying capacity solubility, and structure of extrused protein. Abstracts. 1991 ;[citado 2024 nov. 16 ]Vancouver
Areas JAG, Bastos DHM. Texturized lung protein as a food ingredient: effect of a residual lipid content and process variables emulsifying capacity solubility, and structure of extrused protein. Abstracts. 1991 ;[citado 2024 nov. 16 ]
