Physical properties of gelatin films plasticized by blends of glycerol and sorbitol (2005)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: EMBALAGENS DE ALIMENTOS; ENGENHARIA DE ALIMENTOS; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Science
- Volume/Número/Paginação/Ano: v. 70, n. 3, p. 172-176, 2005
-
ABNT
THOMAZINE, Maira e CARVALHO, Rosemary Aparecida de e SOBRAL, Paulo José do Amaral. Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science, v. 70, n. 3, p. 172-176, 2005Tradução . . Acesso em: 03 ago. 2024. -
APA
Thomazine, M., Carvalho, R. A. de, & Sobral, P. J. do A. (2005). Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science, 70( 3), 172-176. -
NLM
Thomazine M, Carvalho RA de, Sobral PJ do A. Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science. 2005 ; 70( 3): 172-176.[citado 2024 ago. 03 ] -
Vancouver
Thomazine M, Carvalho RA de, Sobral PJ do A. Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science. 2005 ; 70( 3): 172-176.[citado 2024 ago. 03 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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