Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments
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Title
Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2022-01-28
DOI
10.1111/jfpp.16417
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