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Physical Properties and Water Vapour Permeability of Blends Produced with Gelatin and Modified Maranta Arundinacea Starch

2017; AIDIC-Italian Association of Chemical Engineering; Volume: 57; Linguagem: Português

10.3303/cet1757310

1974-9791

G.L.A. Makishi, Emily S. Amorim, Max Willian Gatti, Cynthia Ditchfield, Ivanise Guilherme Branco, Izabel Cristina Freitas Moraes,

Agricultural and Food Sciences

Food Engineering Department Faculdade de Zootecnia e Engenharia de Alimentos Universidade de Sao Paulo (USP), 225, Duque de Caxias-Norte, avenue