Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil

Published 2016 View Full Article

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Title
Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil
Authors
Keywords
-
Journal
International Journal of Food Engineering
Volume 12, Issue 7, Pages -
Publisher
Walter de Gruyter GmbH
Online
2016-07-05
DOI
10.1515/ijfe-2016-0064

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