Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

Arthur Soares Bueno Cristina Meyer Pereira; Bruna Menegassi; José Alfredo Gomes Areas; Inar Alves de Castro

Journal of food engineering London v. 90, n.4, p. 504-510, Feb. 2009

London 2009

Localização: FSP - Faculdade de Saúde Pública    (HNT-01/2009 )(Acessar)