Influence of Emulsifier Type and Content on Functional Properties of Polysaccharide Lipid-Based Edible Films
Author:
Affiliation:
1. Department of Food Science, University of Udine, Via Marangoni 97, 33100 Udine, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf040065b
Reference45 articles.
1. Recent innovations in edible and/or biodegradable packaging materials
2. Edible films made from sodium casemate, starches, sugars or glycerol. Part 1
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