skip to main content
Idioma:
Refinado por: Biblioteca: ESALQ - Biblioteca Central remover assunto: Polímeros (Materiais) remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly ('épsilon'-caprolactone) and corn starch blends
Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly ('épsilon'-caprolactone) and corn starch blends
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly ('épsilon'-caprolactone) and corn starch blends

P. D. S. C. Mariani K Allganer; F. B Oliveira; Elke Jurandy Bran Nogueira Cardoso; Lucia H Innocentini-Mei

Polymer Testing Oxford v. 28, n. 7, p. 824-829, 2009

Oxford 2009

Localização: ESALQ - Biblioteca Central    (PI 1795530 )(Acessar)

2
Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly ('épsilon'-caprolactone) and corn starch blends
Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly ('épsilon'-caprolactone) and corn starch blends
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly ('épsilon'-caprolactone) and corn starch blends

P. D. S. C. Mariani K Allganer; F. B Oliveira; Elke Jurandy Bran Nogueira Cardoso; Lucia H Innocentini-Mei

Polymer Testing Oxford v. 28, n. 7, p. 824-829, 2009

Oxford 2009

Localização: ESALQ - Biblioteca Central    (PI 1795530 )(Acessar)

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Novas Pesquisas Sugeridas

Ignorar minha busca e procurar por tudo

Deste Autor:

  1. Innocentini Mei, L
  2. Oliveira, F
  3. Mariani, P
  4. Cardoso, E
  5. Allganer, K

Neste Assunto:

  1. Soja
  2. Proteínas
  3. Amido

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.