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Filtros : "Materials Science and Engineering C" "FZEA" Removido: "2009" Limpar

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  • Artigo de periodico

    Gelatin/hydroxypropyl methylcellulose matrices: polymer interactions approach for oral disintegrating films (2016)

    Tedesco, Marcela Perozzi; Monaco-Lourenço, Carla Alves; Carvalho, Rosemary Aparecida de

    Source: Materials Science and Engineering C. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, GELATINA, BIOPOLÍMEROS, POLISSACARÍDEOS

    Acesso à fonteDOIHow to cite
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    • ABNT

      TEDESCO, Marcela Perozzi e MONACO-LOURENÇO, Carla Alves e CARVALHO, Rosemary Aparecida de. Gelatin/hydroxypropyl methylcellulose matrices: polymer interactions approach for oral disintegrating films. Materials Science and Engineering C, v. 69, p. 668-674, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.msec.2016.07.023. Acesso em: 22 nov. 2025.

    • APA

      Tedesco, M. P., Monaco-Lourenço, C. A., & Carvalho, R. A. de. (2016). Gelatin/hydroxypropyl methylcellulose matrices: polymer interactions approach for oral disintegrating films. Materials Science and Engineering C, 69, 668-674. doi:10.1016/j.msec.2016.07.023

    • NLM

      Tedesco MP, Monaco-Lourenço CA, Carvalho RA de. Gelatin/hydroxypropyl methylcellulose matrices: polymer interactions approach for oral disintegrating films [Internet]. Materials Science and Engineering C. 2016 ; 69 668-674.[citado 2025 nov. 22 ] Available from: https://doi.org/10.1016/j.msec.2016.07.023

    • Vancouver

      Tedesco MP, Monaco-Lourenço CA, Carvalho RA de. Gelatin/hydroxypropyl methylcellulose matrices: polymer interactions approach for oral disintegrating films [Internet]. Materials Science and Engineering C. 2016 ; 69 668-674.[citado 2025 nov. 22 ] Available from: https://doi.org/10.1016/j.msec.2016.07.023

  • Artigo de periodico

    Garlic powder and wheat bran as fillers: their effect on the physicochemical properties of edible biocomposites (2010)

    Fama, Lucia; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral; Goyanes, Silvia; Gerschenson, Lia N.

    Source: Materials Science and Engineering C. Unidade: FZEA

    Subjects: BIOPOLÍMEROS, AMIDO, ENGENHARIA DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      FAMA, Lucia et al. Garlic powder and wheat bran as fillers: their effect on the physicochemical properties of edible biocomposites. Materials Science and Engineering C, v. 30, n. 6, p. 853-859, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.msec.2010.03.022. Acesso em: 22 nov. 2025.

    • APA

      Fama, L., Bittante, A. M. Q. B., Sobral, P. J. do A., Goyanes, S., & Gerschenson, L. N. (2010). Garlic powder and wheat bran as fillers: their effect on the physicochemical properties of edible biocomposites. Materials Science and Engineering C, 30( 6), 853-859. doi:10.1016/j.msec.2010.03.022

    • NLM

      Fama L, Bittante AMQB, Sobral PJ do A, Goyanes S, Gerschenson LN. Garlic powder and wheat bran as fillers: their effect on the physicochemical properties of edible biocomposites [Internet]. Materials Science and Engineering C. 2010 ; 30( 6): 853-859.[citado 2025 nov. 22 ] Available from: https://doi.org/10.1016/j.msec.2010.03.022

    • Vancouver

      Fama L, Bittante AMQB, Sobral PJ do A, Goyanes S, Gerschenson LN. Garlic powder and wheat bran as fillers: their effect on the physicochemical properties of edible biocomposites [Internet]. Materials Science and Engineering C. 2010 ; 30( 6): 853-859.[citado 2025 nov. 22 ] Available from: https://doi.org/10.1016/j.msec.2010.03.022
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