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Properties and storage stability of whey protein edible film with spice powders
The impact of spice powders on physical, mechanical, thermal and barrier properties, and on storage stability, of whey protein isolate (WPI)-based films was determined. Films with added spices were prepared from casting solution containing 10 % (w/w) heat-denatured WPI, glycerol (WPI:glycerol of 3:2...
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| Publicado en: | J Food Sci Technol |
|---|---|
| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5052162/ https://ncbi.nlm.nih.gov/pubmed/27765964 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2259-z |
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