Source: Materials Science and Engineering C. Unidade: FZEA
Subjects: BIOPOLÍMEROS, AMIDO, ENGENHARIA DE ALIMENTOS
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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: 28 maio 2024.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.2010.03.022NLM
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 2024 maio 28 ] Available from: https://doi.org/10.1016/j.msec.2010.03.022Vancouver
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 2024 maio 28 ] Available from: https://doi.org/10.1016/j.msec.2010.03.022
