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Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese
In this study, the effects of edible film (EWPP CVV ) produced by the addition (2% v/v) orange essential oil (EO CVV ) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and...
Gorde:
| Argitaratua izan da: | Ciência e Tecnologia de Alimentos |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://www.redalyc.org/articulo.oa?id=395949545016 |
| Etiketak: |
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