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    Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods

    Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods by John A. M. Freitas, Giovana M. N. Mendonça, Leticia B. Santos, Jovan D. Alonso, Juliana F. Mendes, Hernane S. Barud, Henriette M. C. Azeredo

    Published 2022-08-01
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  2. 2
    Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. <i>Foods</i> 2022, <i>11</i>, 2336

    Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. <i>Foods</i> 2022, <i>11</i>, 2336 by John A. M. Freitas, Giovana M. N. Mendonça, Leticia B. Santos, Jovan D. Alonso, Juliana F. Mendes, Hernane S. Barud, Henriette M. C. Azeredo

    Published 2023-03-01
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