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Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

Reno Georgiou

Reno Georgiou

Department of Food Science and Technology, Perrotis College, American Farm SchoolThessaloniki, Greece
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Georgiou, Reno
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Renata Kostovska

Renata Kostovska

Teagasc Food Research CentreIreland
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Kostovska, Renata
  
Nov 28, 2022
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Published Online: Nov 28, 2022
Page range: 25 - 33
DOI: https://doi.org/10.2478/mjfst-2022-0010
Keywords
© 2022 Reno Georgiou et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Language:
English
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1 times per year
Journal Subjects:
Business and Economics, Political Economics, Economic Policy, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology, Medicine, Veterinary Medicine
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