Effect of Whey Protein Isolate–Pullulan Edible Coatings on the Quality and Shelf Life of Freshly Roasted and Freeze-Dried Chinese Chestnut

Published 2008 View Full Article

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Title
Effect of Whey Protein Isolate–Pullulan Edible Coatings on the Quality and Shelf Life of Freshly Roasted and Freeze-Dried Chinese Chestnut
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 4, Pages E155-E161
Publisher
Wiley
Online
2008-03-30
DOI
10.1111/j.1750-3841.2008.00694.x

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