Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer (2019)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.colsurfa.2018.09.069
- Subjects: BIOPOLÍMEROS; EMBALAGENS DE ALIMENTOS
- Keywords: Adhesion; Biodegradable; Tack; Peel adhesion
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Colloids and Surfaces A: Physicochemical and Engineering Aspects
- ISSN: 0927-7757
- Volume/Número/Paginação/Ano: v. 560, p. 42-49, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
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ABNT
SARTORI, Tanara et al. Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer. Colloids and Surfaces A: Physicochemical and Engineering Aspects, v. 560, p. 42-49, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.colsurfa.2018.09.069. Acesso em: 23 maio 2024. -
APA
Sartori, T., Feltre, G., Sobral, P. J. do A., Cunha, R. L. da, & Menegalli, F. C. (2019). Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 560, 42-49. doi:10.1016/j.colsurfa.2018.09.069 -
NLM
Sartori T, Feltre G, Sobral PJ do A, Cunha RL da, Menegalli FC. Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer [Internet]. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2019 ; 560 42-49.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.colsurfa.2018.09.069 -
Vancouver
Sartori T, Feltre G, Sobral PJ do A, Cunha RL da, Menegalli FC. Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer [Internet]. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2019 ; 560 42-49.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.colsurfa.2018.09.069 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1016/j.colsurfa.2018.09.069 (Fonte: oaDOI API)
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