Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS
ABNT
TAPIA, Delia B. e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 14 maio 2024.APA
Tapia, D. B., Sobral, P. J. do A., & Menegalli, F. C. (2004). Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. In iCEF9. Montpellier: IAEF.NLM
Tapia DB, Sobral PJ do A, Menegalli FC. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. iCEF9. 2004 ;[citado 2024 maio 14 ]Vancouver
Tapia DB, Sobral PJ do A, Menegalli FC. Effect of lipid on structure, water vapor permeability and mechanical properties of amaranth flour films. iCEF9. 2004 ;[citado 2024 maio 14 ]