Phase transitions of cassava starch dispersions prepared with glycerol solutions (2008)
Source: Journal of Thermal Analysis and Calorimetry. Unidade: FZEA
Subjects: ANÁLISE TÉRMICA, FILMES COMESTÍVEIS, GELATINA, AMIDO
ABNT
BITTANTE, Ana Mônica Quinta Barbosa et al. Phase transitions of cassava starch dispersions prepared with glycerol solutions. Journal of Thermal Analysis and Calorimetry, v. 93, n. 2, p. 599-604, 2008Tradução . . Acesso em: 18 out. 2024.APA
Bittante, A. M. Q. B., Sobral, P. J. do A., Carvalho, R. A. de, Solorza-Feria, J., & Bergo, P. V. A. (2008). Phase transitions of cassava starch dispersions prepared with glycerol solutions. Journal of Thermal Analysis and Calorimetry, 93( 2), 599-604.NLM
Bittante AMQB, Sobral PJ do A, Carvalho RA de, Solorza-Feria J, Bergo PVA. Phase transitions of cassava starch dispersions prepared with glycerol solutions. Journal of Thermal Analysis and Calorimetry. 2008 ; 93( 2): 599-604.[citado 2024 out. 18 ]Vancouver
Bittante AMQB, Sobral PJ do A, Carvalho RA de, Solorza-Feria J, Bergo PVA. Phase transitions of cassava starch dispersions prepared with glycerol solutions. Journal of Thermal Analysis and Calorimetry. 2008 ; 93( 2): 599-604.[citado 2024 out. 18 ]