Whey protein edible films modified with almond and walnut oils

标题

作者

关键词

Edible emulsified films, Whey protein, Almond oil, Walnut oil, Barrier properties, Contact angle

出版物

FOOD HYDROCOLLOIDS

Volume 52, Issue -, Pages 78-86

出版商

Elsevier BV

发表日期

2015-06-30

DOI

10.1016/j.foodhyd.2015.06.013

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