Source: Food Hydrocolloids. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS (PROPRIEDADES FÍSICAS), GELATINA, SECAGEM DE ALIMENTOS
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CARVALHO, Rosemary Aparecida de et al. Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin. Food Hydrocolloids, v. 22, n. 6, p. 1117-1123, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2007.06.003. Acesso em: 08 out. 2024.APA
Carvalho, R. A. de, Sobral, P. J. do A., Thomazini, M., Bittante, A. M. Q. B., Giménez, B., Gómez-Guillén, M. C., & Montero, P. (2008). Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin. Food Hydrocolloids, 22( 6), 1117-1123. doi:10.1016/j.foodhyd.2007.06.003NLM
Carvalho RA de, Sobral PJ do A, Thomazini M, Bittante AMQB, Giménez B, Gómez-Guillén MC, Montero P. Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin [Internet]. Food Hydrocolloids. 2008 ; 22( 6): 1117-1123.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.foodhyd.2007.06.003Vancouver
Carvalho RA de, Sobral PJ do A, Thomazini M, Bittante AMQB, Giménez B, Gómez-Guillén MC, Montero P. Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin [Internet]. Food Hydrocolloids. 2008 ; 22( 6): 1117-1123.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.foodhyd.2007.06.003