Monteiro, Mayra Kerolly SalesOliveira, Victor Rafael Leal deSantos, Francisco Klebson Gomes dosBarros Neto, Eduardo Lins deLeite, Ricardo Henrique de LimaAroucha, Edna Maria MendesSilva, Rayane R.Silva, Karyn Nathallye de Oliveira2021-11-232021-11-232018-03MONTEIRO, M.K.S.; OLIVEIRA, V.R.L.; SANTOS, F.K.G.; BARROS NETO, E.L.; LEITE, R.H.L.; AROUCHA, E.M.M.; SILVA, R.R.; SILVA, K.N.O.. Incorporation of bentonite clay in cassava starch films for the reduction of water vapor permeability. FOOD RESEARCH INTERNATIONAL, v. 105, p. 637-644, 2017. DisponÃvel em: https://www.sciencedirect.com/science/article/pii/S0963996917308013?via%3Dihub. Acesso em: 02 jul. 2021. https://doi.org/10.1016/j.foodres.2017.11.030.0963-9969https://repositorio.ufrn.br/handle/123456789/44987Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Modified clayGlycerolCassava starchBiofilmWater vapor permeabilityFactorial planningIncorporation of bentonite clay in cassava starch films for the reduction of water vapor permeabilityarticle10.1016/j.foodres.2017.11.030