Source: Journal of Agricultural and Food Chemistry. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, MATERIAIS (PROPRIEDADES MECÂNICAS), LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COLLA, Eliane e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties. Journal of Agricultural and Food Chemistry, v. 54, n. 18, p. 6645-6653, 2006Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2006/54/i18/pdf/jf0611217.pdf. Acesso em: 30 abr. 2024.APA
Colla, E., Sobral, P. J. do A., & Menegalli, F. C. (2006). Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties. Journal of Agricultural and Food Chemistry, 54( 18), 6645-6653. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2006/54/i18/pdf/jf0611217.pdfNLM
Colla E, Sobral PJ do A, Menegalli FC. Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties [Internet]. Journal of Agricultural and Food Chemistry. 2006 ; 54( 18): 6645-6653.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2006/54/i18/pdf/jf0611217.pdfVancouver
Colla E, Sobral PJ do A, Menegalli FC. Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties [Internet]. Journal of Agricultural and Food Chemistry. 2006 ; 54( 18): 6645-6653.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2006/54/i18/pdf/jf0611217.pdf
