Cassava starch biodegradable films: influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature (2012)
- Authors:
- USP affiliated authors: DITCHFIELD, CYNTHIA - FZEA ; COELHO, ANTONIO CARLOS VIEIRA - EP ; TADINI, CARMEN CECILIA - EP
- Unidades: FZEA; EP
- DOI: 10.1016/j.lwt.2011.10.018
- Subjects: BIOPOLÍMEROS; AMIDO; TECNOLOGIA QUÍMICA
- Language: Inglês
- Imprenta:
- Source:
- Título: LTW - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 46, n. 1, p. 110-117, Apr. 2012
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SOUZA, Ana Cristina de et al. Cassava starch biodegradable films: influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature. LTW - Food Science and Technology, v. 46, n. 1, p. 110-117, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2011.10.018. Acesso em: 25 jan. 2026. -
APA
Souza, A. C. de, Benze, R., Ferrão, É. da S., Ditchfield, C., Vieira Coelho, A. C., & Tadini, C. C. (2012). Cassava starch biodegradable films: influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature. LTW - Food Science and Technology, 46( 1), 110-117. doi:10.1016/j.lwt.2011.10.018 -
NLM
Souza AC de, Benze R, Ferrão É da S, Ditchfield C, Vieira Coelho AC, Tadini CC. Cassava starch biodegradable films: influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature [Internet]. LTW - Food Science and Technology. 2012 ; 46( 1): 110-117.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2011.10.018 -
Vancouver
Souza AC de, Benze R, Ferrão É da S, Ditchfield C, Vieira Coelho AC, Tadini CC. Cassava starch biodegradable films: influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature [Internet]. LTW - Food Science and Technology. 2012 ; 46( 1): 110-117.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2011.10.018 - Microwave processing of fruits
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Informações sobre o DOI: 10.1016/j.lwt.2011.10.018 (Fonte: oaDOI API)
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