Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness (2004)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: ENGENHARIA DE ALIMENTOS; EMBALAGENS DE ALIMENTOS; BIOPOLÍMEROS; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: International Union of Food Science & Technology
- Publisher place: Mar del Plata
- Date published: 2004
- Source:
- Título do periódico: Book of Abstracts
- Conference titles: International Symposium on the Properties of Water
-
ABNT
CARVALHO, Rosemary Aparecida de e SOBRAL, Paulo José do Amaral e MENEGALLI, Florencia Cecilia. Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness. 2004, Anais.. Mar del Plata: International Union of Food Science & Technology, 2004. . Acesso em: 30 maio 2024. -
APA
Carvalho, R. A. de, Sobral, P. J. do A., & Menegalli, F. C. (2004). Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness. In Book of Abstracts. Mar del Plata: International Union of Food Science & Technology. -
NLM
Carvalho RA de, Sobral PJ do A, Menegalli FC. Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness. Book of Abstracts. 2004 ;[citado 2024 maio 30 ] -
Vancouver
Carvalho RA de, Sobral PJ do A, Menegalli FC. Mechanical and water vapor barrier properties of gelatin based films as function of the relative humidity, temperature and thickness. Book of Abstracts. 2004 ;[citado 2024 maio 30 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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