Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties
出版年份 2015 全文链接
标题
Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties
作者
关键词
Emulsion-based edible film, Soy protein isolate, Soy lecithin, Virgin coconut oil, Olive oil packaging
出版物
Food and Bioprocess Technology
Volume 8, Issue 8, Pages 1811-1823
出版商
Springer Nature
发表日期
2015-05-27
DOI
10.1007/s11947-015-1538-4
参考文献
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