Ice cream mixes formulated with n-succinil chitosan hydrogel characterized by rheo-optics technique (2008)
- Authors:
- USP affiliated authors: POLAKIEWICZ, BRONISLAW - FCF ; LANNES, SUZANA CAETANO DA SILVA - FCF
- Unidade: FCF
- Assunto: BIOMATERIAIS
- Language: Inglês
- Imprenta:
- Publisher: Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST)
- Publisher place: Shanghai
- Date published: 2008
- Source:
- Título: Abstracts
- Conference titles: Word Congress of Food Science & Technology
-
ABNT
SILVA JUNIOR, E. et al. Ice cream mixes formulated with n-succinil chitosan hydrogel characterized by rheo-optics technique. 2008, Anais.. Shanghai: Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST), 2008. . Acesso em: 11 jan. 2026. -
APA
Silva Junior, E., Mello, K. G. P. C. de, Polakiewicz, B., & Lannes, S. C. da S. (2008). Ice cream mixes formulated with n-succinil chitosan hydrogel characterized by rheo-optics technique. In Abstracts. Shanghai: Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST). -
NLM
Silva Junior E, Mello KGPC de, Polakiewicz B, Lannes SC da S. Ice cream mixes formulated with n-succinil chitosan hydrogel characterized by rheo-optics technique. Abstracts. 2008 ;[citado 2026 jan. 11 ] -
Vancouver
Silva Junior E, Mello KGPC de, Polakiewicz B, Lannes SC da S. Ice cream mixes formulated with n-succinil chitosan hydrogel characterized by rheo-optics technique. Abstracts. 2008 ;[citado 2026 jan. 11 ] - Uso de quitosana modificada como substituído do óleo em formulações de emulsão tipo maionese
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- Síntese de derivados, hidrossolúvel e lipossolúvel, do biopolímero quitosana com potencial fotoprotetor
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