Source: Food Hydrocolloids. Unidade: EP
Subjects: PLÁSTICOS DE ESPUMA, CELULOSE, AMIDO
ABNT
OLAZABAL-TICONA, Winnie Karolina et al. Evaluation of the use of rice husk cellulose fiber, acetylated rice starch and crude glycerol in foam formulation. Food Hydrocolloids, v. 160 Part 1, p. 1-10, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2024.110772. Acesso em: 18 maio 2025.APA
Olazabal-Ticona, W. K., Linares-Zegarra, M., Gutiérrez Oppe, E. E., Jara, E. M. de, Quequezana-Bedregal, M., García-Hernández, E., & Pessôa Filho, P. de A. (2025). Evaluation of the use of rice husk cellulose fiber, acetylated rice starch and crude glycerol in foam formulation. Food Hydrocolloids, 160 Part 1, 1-10. doi:10.1016/j.foodhyd.2024.110772NLM
Olazabal-Ticona WK, Linares-Zegarra M, Gutiérrez Oppe EE, Jara EM de, Quequezana-Bedregal M, García-Hernández E, Pessôa Filho P de A. Evaluation of the use of rice husk cellulose fiber, acetylated rice starch and crude glycerol in foam formulation [Internet]. Food Hydrocolloids. 2025 ;160 Part 1 1-10.[citado 2025 maio 18 ] Available from: https://doi.org/10.1016/j.foodhyd.2024.110772Vancouver
Olazabal-Ticona WK, Linares-Zegarra M, Gutiérrez Oppe EE, Jara EM de, Quequezana-Bedregal M, García-Hernández E, Pessôa Filho P de A. Evaluation of the use of rice husk cellulose fiber, acetylated rice starch and crude glycerol in foam formulation [Internet]. Food Hydrocolloids. 2025 ;160 Part 1 1-10.[citado 2025 maio 18 ] Available from: https://doi.org/10.1016/j.foodhyd.2024.110772