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Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings
Achieving high quality of a coated food product is mostly dependent on the characteristics of the food material to be coated, the properties of the components in the coating solution, and the obtained coating material. In the present study, usability and effectiveness of various components as well a...
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| Publicado no: | Int J Mol Sci |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5877603/ https://ncbi.nlm.nih.gov/pubmed/29509669 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms19030742 |
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