Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/960537
Title: Effect of chitosan nanoparticles and pectin content of mechanical properties and water vapor permeability of banana puree films.
Authors: MARTELLI, M. R.
BARROS, T. T.
MOURA, M. R. de
MATTOSO, L. H. C.
ASSIS, O. B. G.
Affiliation: LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA.
Date Issued: 2013
Citation: Journal of Food Science, v. 78, n. 1, p. N98-N104, 2013.
NAL Thesaurus: edible films
mechanical properties
Keywords: Banana puree
Chitosan nanoparticles
Purê de banana
Nanopartículas de quitosana
Filmes comestíveis
Propriedades mecânicas
DOI: 10.1111/j.1750-3841.2012.03006.x
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPDIA)

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