Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films (2004)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: TECNOLOGIA DE ALIMENTOS; EMBALAGENS DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: IAEF
- Publisher place: Montpellier
- Date published: 2004
- Source:
- Título do periódico: iCEF9
- Conference titles: International Congress on Engineering and Food
-
ABNT
TAPIA, Delia B. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 05 maio 2024. -
APA
Tapia, D. B., Sobral, P. J. do A., & Menegalli, F. C. (2004). Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. In iCEF9. Montpellier: IAEF. -
NLM
Tapia DB, Sobral PJ do A, Menegalli FC. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. iCEF9. 2004 ;[citado 2024 maio 05 ] -
Vancouver
Tapia DB, Sobral PJ do A, Menegalli FC. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. iCEF9. 2004 ;[citado 2024 maio 05 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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