Igartúa, D., Cabezas, D. M., & Palazolo, G. G. (2022). Effects of pH, protein: Polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation. Web
Citación estilo ChicagoIgartúa, Daniela, Dario Marcelino Cabezas, and Gonzalo Gastón Palazolo. Effects of PH, Protein: Polysaccharide Ratio, and NaCl-added Concentration On Whey Protein Isolate and Soluble Soybean Polysaccharides Electrostatic-complexes Formation. 2022.
Cita MLAIgartúa, Daniela, Dario Marcelino Cabezas, and Gonzalo Gastón Palazolo. Effects of PH, Protein: Polysaccharide Ratio, and NaCl-added Concentration On Whey Protein Isolate and Soluble Soybean Polysaccharides Electrostatic-complexes Formation. 2022.