Source: Journal of Food Science. Unidade: FCF
Subjects: PROTEÍNAS (ANÁLISE QUÍMICA), LIPÍDEOS (ANÁLISE QUÍMICA), INDÚSTRIA DE ALIMENTOS, NUTRIÇÃO EXPERIMENTAL
ABNT
AREAS, José Alfredo Gomes. Effect of lipid-protein interactions on hydration characteristics of defatted offal protein isolates. Journal of Food Science, v. 51, p. 880-2, 1986Tradução . . Acesso em: 12 out. 2024.APA
Areas, J. A. G. (1986). Effect of lipid-protein interactions on hydration characteristics of defatted offal protein isolates. Journal of Food Science, 51, 880-2.NLM
Areas JAG. Effect of lipid-protein interactions on hydration characteristics of defatted offal protein isolates. Journal of Food Science. 1986 ;51 880-2.[citado 2024 out. 12 ]Vancouver
Areas JAG. Effect of lipid-protein interactions on hydration characteristics of defatted offal protein isolates. Journal of Food Science. 1986 ;51 880-2.[citado 2024 out. 12 ]