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

Pubblicato online: 28 nov 2022

Pagine: 25 - 33

DOI: https://doi.org/10.2478/mjfst-2022-0010

Parole chiave

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.