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Citation: Mc. Puppo et al., Rheological study of dispersions prepared with modified soybean protein isolates, J AM OIL CH, 77(1), 2000, pp. 63-71

Authors: Puppo, MC Anon, MC

Citation: Mc. Puppo et Mc. Anon, Rheological properties of acidic soybean protein gels: Salt addition effect, FOOD HYDROC, 13(2), 1999, pp. 167-176

Authors: Puppo, MC Anon, MC

Citation: Mc. Puppo et Mc. Anon, Soybean protein dispersions at acid pH. Thermal and rheological properties, J FOOD SCI, 64(1), 1999, pp. 50-56