Source: Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: BIOFILMES (PROPRIEDADES), FARINHAS, REOLOGIA
ABNT
TAPIA-BLACIDO, Delia e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. 2008, Anais.. Viña del Mar: IChIA/IAEF, 2008. . Acesso em: 16 set. 2024.APA
Tapia-Blacido, D., Sobral, P. J. do A., & Menegalli, F. C. (2008). Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. In Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. Viña del Mar: IChIA/IAEF.NLM
Tapia-Blacido D, Sobral PJ do A, Menegalli FC. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. 2008 ;[citado 2024 set. 16 ]Vancouver
Tapia-Blacido D, Sobral PJ do A, Menegalli FC. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. 2008 ;[citado 2024 set. 16 ]