Vedove, Thais Maria Aimola Ronca Dale; Maniglia, Bianca Chieregato 
; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidades: EP, ESALQ
Subjects: MANDIOCA, AMIDO, PRODUÇÃO EM MASSA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS
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VEDOVE, Thais Maria Aimola Ronca Dale e MANIGLIA, Bianca Chieregato e TADINI, Carmen Cecília. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. Journal of Food Engineering, v. 289, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110274. Acesso em: 10 maio 2024.APA
Vedove, T. M. A. R. D., Maniglia, B. C., & Tadini, C. C. (2021). Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. Journal of Food Engineering, 289, 1-9. doi:10.1016/j.jfoodeng.2020.110274NLM
Vedove TMARD, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process [Internet]. Journal of Food Engineering. 2021 ; 289 1-9.[citado 2024 maio 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110274Vancouver
Vedove TMARD, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process [Internet]. Journal of Food Engineering. 2021 ; 289 1-9.[citado 2024 maio 10 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110274
