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Influence of palm oil and glycerol on properties of fish skin gelatin-based films
Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0–30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4951424/ https://ncbi.nlm.nih.gov/pubmed/27478227 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2243-7 |
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