BI, Chonghao; GAO, Fei; ZHU, Yingdan; JI, Fang; ZHANG, Yulai; LI, Dong; HUANG, Zhigang. Effects of xanthan gum on the rheological properties of soy protein dispersion. International Journal of Agricultural and Biological Engineering, [S. l.], v. 11, n. 2, p. 208–213, 2018. DOI: 10.25165/ijabe.v11i2.3253. Disponível em: https://ijabe.org/index.php/ijabe/article/view/3253. Acesso em: 27 jan. 2026.