Source: Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: BIOFILMES (PROPRIEDADES), FARINHAS, REOLOGIA
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TAPIA-BLACIDO, Delia e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. 2008, Anais.. Viña del Mar: IChIA/IAEF, 2008. . Acesso em: 01 maio 2024.APA
Tapia-Blacido, D., Sobral, P. J. do A., & Menegalli, F. C. (2008). Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. In Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. Viña del Mar: IChIA/IAEF.NLM
Tapia-Blacido D, Sobral PJ do A, Menegalli FC. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. 2008 ;[citado 2024 maio 01 ]Vancouver
Tapia-Blacido D, Sobral PJ do A, Menegalli FC. Rheological behaviour of Amaranth flour film-forming solutions and their relation to film properties. Abstracts ICEF; the new agenda of innovation and achievement in food and engineering. 2008 ;[citado 2024 maio 01 ]