Fonte: Materials Research. Unidade: EESC
Assuntos: EMBALAGENS, PLÁSTICOS BIODEGRADÁVEIS, EXTRUSÃO, TERMOPLÁSTICOS, MATERIAIS
ABNT
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