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Pilosof, Ana María Renata
112
1987
2
"Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins" (1987) De KANTEREWICZ, R.J.; ELIZALDE, B.E.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 52(5):1381-1383
"Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates" (1987) BIANCHI, M.A.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 52(4):890-892