Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, BIOFILMES (PROPRIEDADES FÍSICAS), ENGENHARIA DE ALIMENTOS
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MARIA, T. M. C. et al. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends. Journal of Food Engineering, v. 87, n. 2, p. 191-199, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2007.11.026. Acesso em: 04 set. 2024.APA
Maria, T. M. C., Carvalho, R. A. de, Sobral, P. J. do A., Bittante, A. M. Q. B., & Solorza-Feria, J. (2008). The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends. Journal of Food Engineering, 87( 2), 191-199. doi:10.1016/j.jfoodeng.2007.11.026NLM
Maria TMC, Carvalho RA de, Sobral PJ do A, Bittante AMQB, Solorza-Feria J. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends [Internet]. Journal of Food Engineering. 2008 ; 87( 2): 191-199.[citado 2024 set. 04 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026Vancouver
Maria TMC, Carvalho RA de, Sobral PJ do A, Bittante AMQB, Solorza-Feria J. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends [Internet]. Journal of Food Engineering. 2008 ; 87( 2): 191-199.[citado 2024 set. 04 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026
