Search Results - Vercelheze, Ana E.S.

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    Properties of baked foams based on cassava starch, sugarcane bagasse fibers and montmorillonite

    Properties of baked foams based on cassava starch, sugarcane bagasse fibers and montmorillonite by Vercelheze, Ana E.S., Fakhouri, Farayde M., Dall’Antônia, Luiz H., Urbano, Alexandre, Youssef, Elza Y., Yamashita, Fábio, Mali, Suzana

    Published in Carbohydrate polymers
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