Prestes, Rosa Cristina, Universidade Federal de Santa Maria - Departamento de Tecnologia e Ciência dos Alimentos, Brasil

• v. 9, n. 1 (2015) - Artigos
  FOAMING AND EMULSIFYING CAPACITY, FOAM AND EMULSION STABILITY OF PROTEINS OF PORCINE BLOOD: DETERMINATION AT DIFFERENT VALUES OF pH AND CONCENTRATIONS
  Resumo  PDF