Characterization of quinoa protein–chitosan blend edible films

Author:

Abugoch Lilian E.,Tapia Cristián,Villamán Maria C.,Yazdani-Pedram Mehrdad,Díaz-Dosque Mario

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Study of some physicochemical and functional properties of quinoa (Chenopodium Quinoa Willd.) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

2. Official methods of analysis of AOAC international,1996

3. Compositional and nutritional evaluation of quinoa whole grain flour and mill fractions;Becker;Lebensmittel-Wissenschaft Und-Technologie,1990

4. Antimicrobial films produced from chitosan;Begin;International Journal of Biological Macromolecules,1999

5. Rapid and sensitive method for the quantitation of micrograms quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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