Porfiri, M. C., Cabezas, D. M., & Wagner, J. R. (2016). Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour. J Food Sci Technol.
Chicago Style CitationPorfiri, María Cecilia, Darío Marcelino Cabezas, i Jorge Ricardo Wagner. "Comparative Study of Emulsifying Properties in Acidic Condition of Soluble Polysaccharides Fractions Obtained From Soy Hull and Defatted Soy Flour." J Food Sci Technol 2016.
Cita MLAPorfiri, María Cecilia, Darío Marcelino Cabezas, i Jorge Ricardo Wagner. "Comparative Study of Emulsifying Properties in Acidic Condition of Soluble Polysaccharides Fractions Obtained From Soy Hull and Defatted Soy Flour." J Food Sci Technol 2016.