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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...
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/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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