00640naa a2200205 a 450000100080000000500110000800800410001902400390006010000200009924501300011926000090024965300190025865300160027765300140029365300130030770000170032070000170033770000220035477300580037620446102018-07-24       2016    bl uuuu     u00u1 u    #d7 a10.1016/j.foodhyd.2015.08.0032DOI1 aLOREVICE, M. V.  aChitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high and low-methyl pectin films.  c2016  aNANOPARTÍCULA  aPROPRIEDADE  aQUITOSANA  aTÉCNICA1 aOTONI, C. G.1 aMOURA, M. R.1 aMATTOSO, L. H. C.  tFood hydrocolloids, [S. l.]gv. 52, p. 732-740, 2016.