This work is licensed under a Creative Commons Attribution 4.0 International License.
| publishing year | previous | first author | document title |
|---|---|---|---|
| 2001 | Food Science and Technology (Campinas) | ORNELLAS, Cleia Batista Dias | The effect of the pH and the tryptic hydrolysis on the emulsifying properties of bovine globin |
| 2003 | Food Science and Technology (Campinas) | Silva, Janaína Guernica | Stability and quality of ham paté added of bovine globin and sodium caseinate as emulsifiers |