Source: Proceedings iCEF; food process engineering in a changing world. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, VISCOELASTICIDADE DAS ESTRUTURAS, GELATINA, REOLOGIA
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ABNT
JORGE, Manuel Fernando Coronado et al. Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration. 2011, Anais.. Athens: International Association for Engineering and Food, 2011. . Acesso em: 17 out. 2024.APA
Jorge, M. F. C., Vanin, F. M., Carvalho, R. A. de, Moraes, I. C. F., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2011). Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration. In Proceedings iCEF; food process engineering in a changing world. Athens: International Association for Engineering and Food.NLM
Jorge MFC, Vanin FM, Carvalho RA de, Moraes ICF, Bittante AMQB, Sobral PJ do A. Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 out. 17 ]Vancouver
Jorge MFC, Vanin FM, Carvalho RA de, Moraes ICF, Bittante AMQB, Sobral PJ do A. Properties of film-forming solutions and their films made by spreading: effect of gelatine concentration. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 out. 17 ]