Characterization of edible film from dangke whey/pectin, beeswax, and butter aroma
Author:
Publisher
AIP Publishing
Link
http://aip.scitation.org/doi/pdf/10.1063/1.5125525
Reference26 articles.
1. Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release
2. Extraction and Characterization of the Pectic Substances from Japanese Pepper (Zanthoxylum piperitumDC.) Fruit
3. Effect of pectin-based edible emulsion coating on changes in quality of avocado exposed to Lasiodiplodia theobromae infection
4. Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films
5. Composition Factors Affecting the Water Vapor Permeability and Tensile Properties of Hydrophilic Zein Films
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