Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation

Published 2019 View Full Article

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Title
Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation
Authors
Keywords
Starch, Packaging, Flour, SEM, Mechanical property
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-03-28
DOI
10.1016/j.foodres.2019.03.058

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