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Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin
The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin, while elongation at break (EAB) decreased. The TS...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348310/ https://ncbi.nlm.nih.gov/pubmed/25745232 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1186-5 |
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