Development and characterization of flexible film based on starch and passion fruit mesocarp flour with nanoparticles.

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dc.contributorT. A. NASCIMENTO, UFRJ; V. CALADO, UFRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.
dc.creatorNASCIMENTO, T. A.
dc.creatorCALADO, V.
dc.creatorCARVALHO, C. W. P.
dc.date2018-05-11T00:37:49Z
dc.date2018-05-11T00:37:49Z
dc.date2013-01-07
dc.date2012
dc.date2018-05-11T00:37:49Z
dc.date.accessioned2026-06-30T23:09:50Z
dc.identifierFood Research International, v. 49, n. 1, p. 588-595, Nov. 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/944272
dc.identifier10.1016/j.foodres.2012.07.051
dc.identifier.urihttp://hdl.handle.net/123456789/375538
dc.languageeng
dc.rightsopenAccess
dc.subjectMesocarpo do maracujá
dc.subjectFilme argila organofílica
dc.subjectAmido
dc.subjectFibra
dc.titleDevelopment and characterization of flexible film based on starch and passion fruit mesocarp flour with nanoparticles.
dc.typeArtigo de periódico

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Embrapa Agroindústria de Alimentos (CTAA)