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Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film
The effect of protein concentrations on the properties of fish myofibrillar protein film (FMP) were investigated and compared with commercial wrap film (polyvinyl chloride; PVC). FMP (2 %, w/v) showed the highest mechanical properties [tensile strength: 4.38 MPa and elongation at break: 133.05 %], a...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2016
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926913/ https://ncbi.nlm.nih.gov/pubmed/27413238 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2170-7 |
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