@inproceedings{inproceedings257de764,
title   = {Texturized lung protein as a food ingredient: effect of a residual lipid content and process variables emulsifying capacity solubility, and structure of extrused protein},
author = {Arêas, José Alfredo Gomes and Bastos, Deborah Helena Markowicz},
year = {1991},
publisher = {University of Compiegne},
booktitle   = {International Conference on Surface and Colloid Science}
}