Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning

Published 2018 View Full Article

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Title
Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 79, Issue -, Pages 179-188
Publisher
Elsevier BV
Online
2018-01-09
DOI
10.1016/j.foodhyd.2017.12.028

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