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| 001 | BR0505420 | ||
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| 040 |
_aBR-BrBNA _bpor _cBiblioteca Nacional de Agricultura |
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| 041 | _a(En) | ||
| 072 | _aQ02 | ||
| 100 | 1 | _aSantiago, L.G. | |
| 100 | 1 | _aBonaldo, A.G. | |
| 100 | 1 | _aGonzález, R.J. | |
| 245 | 1 | _aInfluence of salt level and pH on the Stability os oil-in-water emulsions containing untreated, heat and reduced treated soy protein isolate as emulsifier | |
| 650 | _aSOJA | ||
| 650 | _aÓLEO | ||
| 650 | _aPROTEÍNA | ||
| 650 | _aEMULSIFICAÇÃO | ||
| 650 | _aSAL | ||
| 650 | _aPH | ||
| 650 | _aMODELO MATEMÁTICO | ||
| 773 | 0 |
_tBrazilian Journal of Food Technology (Brazil) _xISSN 1519-0900 _g(Jul-Dec 2004), v. 7(2) p. 179-186 _wBR0505420 |
|
| 909 |
_a202311 _bLúcia _c55 _dLúcia Elande |
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