Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study
Author:
Affiliation:
1. Department of Food and Bioproduct SciencesUniversity of Saskatchewan Saskatoon Saskatchewan Canada
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12460
Reference37 articles.
1. Preparation and characterization of proteinous film from lentil (Lens culinaris)
2. Emulsifying Properties of Legume Proteins Compared to β-Lactoglobulin and Tween 20 and the Volatile Release from Oil-in-Water Emulsions
3. Development and Characterization of an Edible Composite Film Based on Chitosan and Virgin Coconut Oil with Improved Moisture Sorption Properties
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