Effect of chitosan nanoparticles and pectin content of mechanical properties and water vapor permeability of banana puree films.

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dc.contributorLUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA.
dc.creatorMARTELLI, M. R.
dc.creatorBARROS, T. T.
dc.creatorMOURA, M. R. de
dc.creatorMATTOSO, L. H. C.
dc.creatorASSIS, O. B. G.
dc.date2018-11-21T00:19:33Z
dc.date2018-11-21T00:19:33Z
dc.date2013-06-25
dc.date2013
dc.date2018-11-21T00:19:33Z
dc.date.accessioned2026-07-07T04:27:34Z
dc.identifierJournal of Food Science, v. 78, n. 1, p. N98-N104, 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/960537
dc.identifier10.1111/j.1750-3841.2012.03006.x
dc.identifier.urihttp://hdl.handle.net/123456789/462359
dc.languageeng
dc.rightsopenAccess
dc.subjectBanana puree
dc.subjectChitosan nanoparticles
dc.subjectPurê de banana
dc.subjectNanopartículas de quitosana
dc.subjectFilmes comestíveis
dc.subjectPropriedades mecânicas
dc.subjectedible films
dc.subjectmechanical properties
dc.titleEffect of chitosan nanoparticles and pectin content of mechanical properties and water vapor permeability of banana puree films.
dc.typeArtigo de periódico

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