New strategies to fabricate starch/chitosan-based composites by extrusion (2021)
Rodriguez Llanos, Jaiber Humberto 
; Tadini, Carmen Cecília ; Gastaldi, Emmanuelle
Source: Journal of Food Engineering. Unidade: EP
Subjects: NANOPARTÍCULAS, AMIDO, QUITOSANA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS
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RODRIGUEZ LLANOS, Jaiber Humberto e TADINI, Carmen Cecília e GASTALDI, Emmanuelle. New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, v. 290, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110224. Acesso em: 02 maio 2024.APA
Rodriguez Llanos, J. H., Tadini, C. C., & Gastaldi, E. (2021). New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, 290, 1-11. doi:10.1016/j.jfoodeng.2020.110224NLM
Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224Vancouver
Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.[citado 2024 maio 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224
