OJESANMI, A. A.; AMONSOU, E. O. The Influence of pH fractionation and salt on Bambara protein–gum arabic interaction and insoluble complex formation. Food Science and Technology, Campinas, Brasil, v. 44, 2024. DOI: 10.5327/fst.00341 . Disponível em: https://fstjournal.com.br/revista/article/view/341. Acesso em: 16 out. 2024.