Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends (2014)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.jfoodeng.2014.04.010
- Subjects: FILMES COMESTÍVEIS; REOLOGIA (PROPRIEDADES); ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Oxford [England]
- Date published: 2014
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 140, p. 28-38, 2014
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SILVA-WEISS, A et al. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends. Journal of Food Engineering, v. 140, p. 28-38, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2014.04.010. Acesso em: 19 abr. 2024. -
APA
Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P. J. do A., & Gómez-Guillén, M. C. (2014). Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends. Journal of Food Engineering, 140, 28-38. doi:10.1016/j.jfoodeng.2014.04.010 -
NLM
Silva-Weiss A, Bifani V, Ihl M, Sobral PJ do A, Gómez-Guillén MC. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends [Internet]. Journal of Food Engineering. 2014 ; 140 28-38.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.04.010 -
Vancouver
Silva-Weiss A, Bifani V, Ihl M, Sobral PJ do A, Gómez-Guillén MC. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends [Internet]. Journal of Food Engineering. 2014 ; 140 28-38.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.04.010 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1016/j.jfoodeng.2014.04.010 (Fonte: oaDOI API)
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