The influence of the thickness on the functional properties of cassava starch edible films (2002)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: EMBALAGENS DE ALIMENTOS; MATERIAIS (PROPRIEDADES FÍSICO-QUÍMICAS); MANDIOCA
- Language: Inglês
- Imprenta:
- Publisher: Royal Society of Chemistry
- Publisher place: Cambridge
- Date published: 2002
- Source:
- Título do periódico: Plant biopolymer science : food and non-food applications
-
ABNT
VICENTINI, Nívea Maria e SOBRAL, Paulo José do Amaral e CEREDA, Marney Pascoli. The influence of the thickness on the functional properties of cassava starch edible films. Plant biopolymer science : food and non-food applications. Tradução . Cambridge: Royal Society of Chemistry, 2002. . . Acesso em: 19 abr. 2024. -
APA
Vicentini, N. M., Sobral, P. J. do A., & Cereda, M. P. (2002). The influence of the thickness on the functional properties of cassava starch edible films. In Plant biopolymer science : food and non-food applications. Cambridge: Royal Society of Chemistry. -
NLM
Vicentini NM, Sobral PJ do A, Cereda MP. The influence of the thickness on the functional properties of cassava starch edible films. In: Plant biopolymer science : food and non-food applications. Cambridge: Royal Society of Chemistry; 2002. [citado 2024 abr. 19 ] -
Vancouver
Vicentini NM, Sobral PJ do A, Cereda MP. The influence of the thickness on the functional properties of cassava starch edible films. In: Plant biopolymer science : food and non-food applications. Cambridge: Royal Society of Chemistry; 2002. [citado 2024 abr. 19 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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