Open Access

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
Search for this author on
Sciendo|Google Scholar
Georgiou, Reno
 and 
Renata Kostovska

Renata Kostovska

Teagasc Food Research CentreIreland
Search for this author on
Sciendo|Google Scholar
Kostovska, Renata
  
Nov 28, 2022
Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum's Cover Image
About this article
Previous Article
Next Article
Cite
Download Cover
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.
Georgiou, Reno
Department of Food Science and Technology, Perrotis College, American Farm SchoolThessaloniki, Greece
Kostovska, Renata
Teagasc Food Research CentreIreland
Language:
English
Publication timeframe:
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
Journal RSS Feed