Edible coating as an oil barrier or active system (2008)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: FILMES COMESTÍVEIS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- ISBN: 9780387754291
- Source:
- Título do periódico: Food engineering : integrated approaches
-
ABNT
GARCÍA, M. et al. Edible coating as an oil barrier or active system. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 23 abr. 2024. -
APA
García, M., Bifani, V., Campos, C., Martino, M. N., Sobral, P. J. do A., Flores, S., et al. (2008). Edible coating as an oil barrier or active system. In Food engineering : integrated approaches. New York: Springer. -
NLM
García M, Bifani V, Campos C, Martino MN, Sobral PJ do A, Flores S, Ferrero C, Bertola N, Zaritzky NE, Gerschenson L, Ramírez C, Silva A, Ihl M, Menegalli FC. Edible coating as an oil barrier or active system. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 abr. 23 ] -
Vancouver
García M, Bifani V, Campos C, Martino MN, Sobral PJ do A, Flores S, Ferrero C, Bertola N, Zaritzky NE, Gerschenson L, Ramírez C, Silva A, Ihl M, Menegalli FC. Edible coating as an oil barrier or active system. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 abr. 23 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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