Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties (2008)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: BIOFILMES (PROPRIEDADES); FARINHAS; REOLOGIA
- Language: Inglês
- Imprenta:
- Publisher: IChIA/IAEF
- Publisher place: Viña del Mar
- Date published: 2008
- Source:
- Título do periódico: Abstracts ICEF; the new agenda of innovation and achievement in food and engineering
- Conference titles: International Congress on Engineering and Food
-
ABNT
TAPIA-BLACIDO, Delia e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. 2008, Anais.. Viña del Mar: IChIA/IAEF, 2008. . Acesso em: 16 abr. 2024. -
APA
Tapia-Blacido, D., Sobral, P. J. do A., & Menegalli, F. C. (2008). Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. In Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. Viña del Mar: IChIA/IAEF. -
NLM
Tapia-Blacido D, Sobral PJ do A, Menegalli FC. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. 2008 ;[citado 2024 abr. 16 ] -
Vancouver
Tapia-Blacido D, Sobral PJ do A, Menegalli FC. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. 2008 ;[citado 2024 abr. 16 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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