Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature

标题
Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 25, Issue 3, Pages 470-476
出版商
Elsevier BV
发表日期
2010-08-13
DOI
10.1016/j.foodhyd.2010.07.022

向作者/读者发起求助以获取更多资源

Create your own webinar

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

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started