Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Published 2016 View Full Article

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Title
Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films
Authors
Keywords
-
Journal
AFRICAN JOURNAL OF BIOTECHNOLOGY
Volume 10, Issue 60, Pages 12963-12972
Publisher
Academic Journals
Online
2016-07-04
DOI
10.5897/ajb11.1971

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