Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents (2016)
- Authors:
- Autor USP: SILVA, MARCELO DE ASSUMPCAO PEREIRA DA - IFSC
- Unidade: IFSC
- DOI: 10.1016/j.carbpol.2016.04.067
- Subjects: EMULSIFICANTES; MICROSCOPIA
- Language: Inglês
- Imprenta:
- Source:
- Título: Carbohydrate Polymers
- ISSN: 0144-8617
- Volume/Número/Paginação/Ano: v. 148, p. 371-379, Sept. 2016
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: other-oa
-
ABNT
GARCIA, M. C. et al. Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents. Carbohydrate Polymers, v. 148, p. 371-379, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2016.04.067. Acesso em: 27 dez. 2025. -
APA
Garcia, M. C., Silva, M. de A. P. da, Taboga, S., & Franco, C. M. L. (2016). Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents. Carbohydrate Polymers, 148, 371-379. doi:10.1016/j.carbpol.2016.04.067 -
NLM
Garcia MC, Silva M de AP da, Taboga S, Franco CML. Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents [Internet]. Carbohydrate Polymers. 2016 ; 148 371-379.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.carbpol.2016.04.067 -
Vancouver
Garcia MC, Silva M de AP da, Taboga S, Franco CML. Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents [Internet]. Carbohydrate Polymers. 2016 ; 148 371-379.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.carbpol.2016.04.067 - The influence of solvent annealing time to pulling down of adsorbed cylindrical micelles
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Informações sobre o DOI: 10.1016/j.carbpol.2016.04.067 (Fonte: oaDOI API)
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