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

LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA.2026-07-07http://hdl.handle.net/123456789/462359openAccessBanana pureeChitosan nanoparticlesPurê de bananaNanopartículas de quitosanaFilmes comestíveisPropriedades mecânicasedible filmsmechanical propertiesEffect of chitosan nanoparticles and pectin content of mechanical properties and water vapor permeability of banana puree films.Artigo de periódico