Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability

Author:

León Paula G.,Lamanna Melisa E.,Gerschenson Lía N.,Rojas Ana M.

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product;Albert;Food Research International,2002

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3. ASTM E1925 (1995). Standard test method for yellowness index of plastics. Philadelphia: American Society for Testing and Materials.

4. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods;Ayranci;Food Chemistry,2003

5. Bancroft, H. (1960). Introducción a la Bioestadística. EUDEBA: Editorial Universitaria de Buenos Aires (pp. 180–188). Ciudad de Buenos Aires, Argentina.

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