Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics

标题
Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 86, Issue 2, Pages 215-224
出版商
Elsevier BV
发表日期
2007-10-02
DOI
10.1016/j.jfoodeng.2007.09.028

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now