GUSTAW, W.; SZWAJGIER, D. Rheological properties of mixed gels of oat ß-glucan and whey proteins. Polimery, [S. l.], v. 57, n. 4, p. 284–289, 2012. Disponível em: https://ichp.vot.pl/index.php/p/article/view/828. Acesso em: 21 nov. 2024.