Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite (2015)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.lwt.2014.11.017
- Subjects: FILMES COMESTÍVEIS; NANOCOMPOSITOS; AMARANTHUS; BIOFILMES (PROPRIEDADES MECÂNICAS)
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 61, n. 1, p. 70-79, Apr. 2015
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
VILLAMÁN DIÉGUEZ, Maria Cristina et al. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite. LWT - Food Science and Technology, v. 61, n. 1, p. 70-79, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.11.017. Acesso em: 24 fev. 2026. -
APA
Villamán Diéguez, M. C., Pelissari, F. M., Sobral, P. J. do A., & Menegalli, F. C. (2015). Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite. LWT - Food Science and Technology, 61( 1), 70-79. doi:10.1016/j.lwt.2014.11.017 -
NLM
Villamán Diéguez MC, Pelissari FM, Sobral PJ do A, Menegalli FC. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite [Internet]. LWT - Food Science and Technology. 2015 ; 61( 1): 70-79.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1016/j.lwt.2014.11.017 -
Vancouver
Villamán Diéguez MC, Pelissari FM, Sobral PJ do A, Menegalli FC. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite [Internet]. LWT - Food Science and Technology. 2015 ; 61( 1): 70-79.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1016/j.lwt.2014.11.017 - Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels
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Informações sobre o DOI: 10.1016/j.lwt.2014.11.017 (Fonte: oaDOI API)
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