Source: Cereal Foods World. Conference titles: AACC International Meeting. Unidade: ESALQ
Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, AMIDO, HIDROCOLOIDE, ERVILHA
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SARMENTO, Silene Bruder Silveira et al. Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol. Cereal Foods World. San Paul: AACC. Disponível em: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf. Acesso em: 04 maio 2026. , 2009APA
Sarmento, S. B. S., Matta, M. D., Sarantópoulos, C. I., Oliveira, L. M., & Zocchi, S. S. (2009). Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol. Cereal Foods World. San Paul: AACC. Recuperado de https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdfNLM
Sarmento SBS, Matta MD, Sarantópoulos CI, Oliveira LM, Zocchi SS. Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol [Internet]. Cereal Foods World. 2009 ; 54( 4): A64.[citado 2026 maio 04 ] Available from: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdfVancouver
Sarmento SBS, Matta MD, Sarantópoulos CI, Oliveira LM, Zocchi SS. Characteristics of biofilms from pea strach (Pisum sativum) in association with xanthan gum glycerol [Internet]. Cereal Foods World. 2009 ; 54( 4): A64.[citado 2026 maio 04 ] Available from: https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2009/abstracts//CFW-54-4-suppl.pdf
