Aguilar, Guilherme José; Tapia-Blacido, Delia Rita 
Source: International Journal of Biological Macromolecules. Unidade: FFCLRP
Subjects: AMIDO, ABACATE, POLÍMEROS (QUÍMICA ORGÂNICA)
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AGUILAR, Guilherme José e TAPIA-BLACIDO, Delia Rita. Evaluating how avocado residue addition affects the properties of cassava starch-based foam trays. International Journal of Biological Macromolecules, v. 240, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2023.124348. Acesso em: 29 ago. 2024.APA
Aguilar, G. J., & Tapia-Blacido, D. R. (2023). Evaluating how avocado residue addition affects the properties of cassava starch-based foam trays. International Journal of Biological Macromolecules, 240, 1-11. doi:10.1016/j.ijbiomac.2023.124348NLM
Aguilar GJ, Tapia-Blacido DR. Evaluating how avocado residue addition affects the properties of cassava starch-based foam trays [Internet]. International Journal of Biological Macromolecules. 2023 ; 240 1-11.[citado 2024 ago. 29 ] Available from: https://doi.org/10.1016/j.ijbiomac.2023.124348Vancouver
Aguilar GJ, Tapia-Blacido DR. Evaluating how avocado residue addition affects the properties of cassava starch-based foam trays [Internet]. International Journal of Biological Macromolecules. 2023 ; 240 1-11.[citado 2024 ago. 29 ] Available from: https://doi.org/10.1016/j.ijbiomac.2023.124348
