Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour (2004)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: TECNOLOGIA DE ALIMENTOS; EMBALAGENS DE ALIMENTOS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: IAEF
- Publisher place: Montpellier
- Date published: 2004
- Source:
- Título: iCEF9
- Conference titles: International Congress on Engineering and Food
-
ABNT
COLLA, E. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 19 fev. 2026. -
APA
Colla, E., Sobral, P. J. do A., & Menegalli, F. C. (2004). Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. In iCEF9. Montpellier: IAEF. -
NLM
Colla E, Sobral PJ do A, Menegalli FC. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. iCEF9. 2004 ;[citado 2026 fev. 19 ] -
Vancouver
Colla E, Sobral PJ do A, Menegalli FC. Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour. iCEF9. 2004 ;[citado 2026 fev. 19 ] - Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels
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