Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract (2013)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodhyd.2012.11.028
- Subjects: FILMES COMESTÍVEIS (PROPRIEDADES FÍSICAS); REOLOGIA; BIOPOLÍMEROS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Hydrocolloids
- ISSN: 0268-005X
- Volume/Número/Paginação/Ano: v. 31, n. 2, p. 458-466, June 2013
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SILVA-WEISS, A. et al. Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract. Food Hydrocolloids, v. 31, n. 2, p. 458-466, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2012.11.028. Acesso em: 09 ago. 2024. -
APA
Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P. J. do A., & Gómez-Guillén, M. C. (2013). Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract. Food Hydrocolloids, 31( 2), 458-466. doi:10.1016/j.foodhyd.2012.11.028 -
NLM
Silva-Weiss A, Bifani V, Ihl M, Sobral PJ do A, Gómez-Guillén MC. Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract [Internet]. Food Hydrocolloids. 2013 ; 31( 2): 458-466.[citado 2024 ago. 09 ] Available from: https://doi.org/10.1016/j.foodhyd.2012.11.028 -
Vancouver
Silva-Weiss A, Bifani V, Ihl M, Sobral PJ do A, Gómez-Guillén MC. Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract [Internet]. Food Hydrocolloids. 2013 ; 31( 2): 458-466.[citado 2024 ago. 09 ] Available from: https://doi.org/10.1016/j.foodhyd.2012.11.028 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1016/j.foodhyd.2012.11.028 (Fonte: oaDOI API)
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