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Results: 1-2 |
Results: 2
Formation and stability of emulsions of soy protein isolates with different sulfhydryl content
Authors: Santiago, LG Bonaldo, AG Gonzalez, RJ
Citation: Lg. Santiago et al., Formation and stability of emulsions of soy protein isolates with different sulfhydryl content, FOOD SC TEC, 6(5), 2000, pp. 407-414
Emulsifying ability of soy protein isolates obtained at pilot plant under simultaneous heat and reducing treatments
Authors: Santiago, LG Bonaldo, AG Gonzalez, RJ
Citation: Lg. Santiago et al., Emulsifying ability of soy protein isolates obtained at pilot plant under simultaneous heat and reducing treatments, FOOD SC TEC, 5(6), 1999, pp. 463-470
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