KALE, Vaishnavi; JAGADE, Saloni; DHAR, Himanshi; JOSHI, Kalpana; KULKARNI, Shraddha. Hydrophobins: A revolutionary protein with potential uses in the food industry. The Applied Biology & Chemistry Journal, [S. l.], v. 3, n. 1, p. 4–10, 2022. DOI: 10.52679/tabcj.2022.0002. Disponível em: https://theabcjournal.com/index.php/home/article/view/16.. Acesso em: 21 nov. 2024.