Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology
| Autor: | Bueno, Arthur Soares, Pereira, Cristina Meyer, Menegassi, Bruna, Arêas, José Alfredo Gomes, Castro, Inar Alves |
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| Zdroj: | In Journal of Food Engineering 2009 90(4):504-510 |
| Databáze: | ScienceDirect |
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