Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia (2005)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.jfoodeng.2004.09.015
- Subjects: EMBALAGENS DE ALIMENTOS; TECNOLOGIA DE ALIMENTOS; BIOPOLÍMEROS; TILÁPIA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- Volume/Número/Paginação/Ano: v. 70, n. 1, p. 93-100, sept. 2005
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SOBRAL, Paulo José do Amaral e SANTOS, Juliana S. dos e GARCIA, Farah Trementosa. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia. Journal of Food Engineering, v. 70, n. 1, p. 93-100, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2004.09.015. Acesso em: 19 abr. 2024. -
APA
Sobral, P. J. do A., Santos, J. S. dos, & Garcia, F. T. (2005). Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia. Journal of Food Engineering, 70( 1), 93-100. doi:10.1016/j.jfoodeng.2004.09.015 -
NLM
Sobral PJ do A, Santos JS dos, Garcia FT. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia [Internet]. Journal of Food Engineering. 2005 ; 70( 1): 93-100.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.09.015 -
Vancouver
Sobral PJ do A, Santos JS dos, Garcia FT. Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia [Internet]. Journal of Food Engineering. 2005 ; 70( 1): 93-100.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.09.015 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1016/j.jfoodeng.2004.09.015 (Fonte: oaDOI API)
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