Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/960537
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dc.contributor.authorMARTELLI, M. R.
dc.contributor.authorBARROS, T. T.
dc.contributor.authorMOURA, M. R. de
dc.contributor.authorMATTOSO, L. H. C.
dc.contributor.authorASSIS, O. B. G.
dc.date.accessioned2018-11-21T00:19:33Z-
dc.date.available2018-11-21T00:19:33Z-
dc.date.created2013-06-25
dc.date.issued2013
dc.identifier.citationJournal of Food Science, v. 78, n. 1, p. N98-N104, 2013.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/960537-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBanana puree
dc.subjectChitosan nanoparticles
dc.subjectPurê de banana
dc.subjectNanopartículas de quitosana
dc.subjectFilmes comestíveis
dc.subjectPropriedades mecânicas
dc.titleEffect of chitosan nanoparticles and pectin content of mechanical properties and water vapor permeability of banana puree films.
dc.typeArtigo de periódico
dc.date.updated2018-11-21T00:19:33Zpt_BR
dc.subject.nalthesaurusedible films
dc.subject.nalthesaurusmechanical properties
riaa.ainfo.id960537
riaa.ainfo.lastupdate2018-11-20
dc.identifier.doi10.1111/j.1750-3841.2012.03006.x
dc.contributor.institutionLUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA.
Appears in Collections:Artigo em periódico indexado (CNPDIA)

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