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Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate
Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) a...
Guardat en:
| Publicat a: | Materials (Basel) |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6696009/ https://ncbi.nlm.nih.gov/pubmed/31374873 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ma12152454 |
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