TAHA, F. S.; IBRAHIM, M. A. Effect of degree of hydrolysis on the functional properties of some oilseed proteins. Grasas y Aceites, [S. l.], v. 53, n. 3, p. 273–281, 2002. DOI: 10.3989/gya.2002.v53.i3.317. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/317. Acesso em: 13 apr. 2024.