Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, NANOCOMPOSITOS, AMARANTHUS, BIOFILMES (PROPRIEDADES MECÂNICAS)
ABNT
VILLAMÁN DIÉGUEZ, Maria Cristina et al. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite. LWT - Food Science and Technology, v. 61, n. 1, p. 70-79, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.11.017. Acesso em: 17 out. 2024.APA
Villamán Diéguez, M. C., Pelissari, F. M., Sobral, P. J. do A., & Menegalli, F. C. (2015). Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite. LWT - Food Science and Technology, 61( 1), 70-79. doi:10.1016/j.lwt.2014.11.017NLM
Villamán Diéguez MC, Pelissari FM, Sobral PJ do A, Menegalli FC. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite [Internet]. LWT - Food Science and Technology. 2015 ; 61( 1): 70-79.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.lwt.2014.11.017Vancouver
Villamán Diéguez MC, Pelissari FM, Sobral PJ do A, Menegalli FC. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite [Internet]. LWT - Food Science and Technology. 2015 ; 61( 1): 70-79.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.lwt.2014.11.017