Article Versions Notes

Velásquez-Castillo LE, de Freitas GI, Moraes ICF, Tosi MM, López Angulo DE, do Amaral Sobral PJ. Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis. Foods. 2025; 14(13):2269. https://doi.org/10.3390/foods14132269

Velásquez-Castillo, Lía Ethel, Gisele Imoto de Freitas, Izabel Cristina Freitas Moraes, Milena Martelli Tosi, Daniel Enrique López Angulo, and Paulo José do Amaral Sobral. 2025. "Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis" Foods 14, no. 13: 2269. https://doi.org/10.3390/foods14132269

Velásquez-Castillo, L. E., de Freitas, G. I., Moraes, I. C. F., Tosi, M. M., López Angulo, D. E., & do Amaral Sobral, P. J. (2025). Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis. Foods, 14(13), 2269. https://doi.org/10.3390/foods14132269