Fonte: Materials Research. Unidade: EESC
Assuntos: EMBALAGENS, PLÁSTICOS BIODEGRADÁVEIS, EXTRUSÃO, TERMOPLÁSTICOS, MATERIAIS
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DA RÓZ, Alessandra Luzia et al. Water susceptibility and mechanical properties of thermoplastic starch–pectin blends reactively extruded with edible citric acid. Materials Research, v. 19, n. 1, p. 138-142, 2016Tradução . . Disponível em: https://doi.org/10.1590/1980-5373-MR-2015-0215. Acesso em: 30 set. 2024.APA
Da Róz, A. L., Santos, P. V. dos, Ferreira, A. M., Antunes, T. C. R., Leite, F. de L., Yamaji, F. M., & Carvalho, A. J. F. de. (2016). Water susceptibility and mechanical properties of thermoplastic starch–pectin blends reactively extruded with edible citric acid. Materials Research, 19( 1), 138-142. doi:10.1590/1980-5373-MR-2015-0215NLM
Da Róz AL, Santos PV dos, Ferreira AM, Antunes TCR, Leite F de L, Yamaji FM, Carvalho AJF de. Water susceptibility and mechanical properties of thermoplastic starch–pectin blends reactively extruded with edible citric acid [Internet]. Materials Research. 2016 ; 19( 1): 138-142.[citado 2024 set. 30 ] Available from: https://doi.org/10.1590/1980-5373-MR-2015-0215Vancouver
Da Róz AL, Santos PV dos, Ferreira AM, Antunes TCR, Leite F de L, Yamaji FM, Carvalho AJF de. Water susceptibility and mechanical properties of thermoplastic starch–pectin blends reactively extruded with edible citric acid [Internet]. Materials Research. 2016 ; 19( 1): 138-142.[citado 2024 set. 30 ] Available from: https://doi.org/10.1590/1980-5373-MR-2015-0215