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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 12 (2022): Issue 1 (October 2022)
Open Access
Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum
Reno Georgiou
Reno Georgiou
and
Renata Kostovska
Renata Kostovska
| Nov 28, 2022
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 12 (2022): Issue 1 (October 2022)
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Published Online:
Nov 28, 2022
Page range:
25 - 33
DOI:
https://doi.org/10.2478/mjfst-2022-0010
Keywords
Edible films
,
Persian gum
,
Whey protein isolate
,
Sorbitol
,
Physical and mechanical properties
© 2022 Reno Georgiou et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Reno Georgiou
Department of Food Science and Technology, Perrotis College, American Farm School
Thessaloniki, Greece
Renata Kostovska
Teagasc Food Research Centre
Ireland