Santiago, L.G. Bonaldo, A.G. González, R.J. <br/><br/>
Influence of salt level and pH on the Stability os oil-in-water emulsions containing untreated, heat and reduced treated soy protein isolate as emulsifier 

<br/><br/><label>Subjects--Topical Terms: </label><br/>SOJA<br/>ÓLEO<br/>PROTEÍNA<br/>EMULSIFICAÇÃO<br/>SAL<br/>PH<br/>MODELO MATEMÁTICO