Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins (2001)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: ENGENHARIA DE ALIMENTOS; EMBALAGENS DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Technomic
- Publisher place: Lancaster, Pennsylvania
- Date published: 2001
- Source:
- Título: Proceedings
- Conference titles: International Congress on Engineering and Food
-
ABNT
SCHRAMM, L. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins. 2001, Anais.. Lancaster, Pennsylvania: Technomic, 2001. . Acesso em: 09 out. 2024. -
APA
Schramm, L., Sobral, P. J. do A., & Menegalli, F. C. (2001). Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins. In Proceedings. Lancaster, Pennsylvania: Technomic. -
NLM
Schramm L, Sobral PJ do A, Menegalli FC. Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins. Proceedings. 2001 ;[citado 2024 out. 09 ] -
Vancouver
Schramm L, Sobral PJ do A, Menegalli FC. Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatins. Proceedings. 2001 ;[citado 2024 out. 09 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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