Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

  1. Fernández, L.
  2. De Apodaca, E.D.
  3. Cebrián, M.
  4. Villarán, M.C.
  5. Maté, J.I.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2007

Alea: 224

Zenbakia: 4

Orrialdeak: 415-420

Mota: Artikulua

DOI: 10.1007/S00217-006-0305-1 GOOGLE SCHOLAR
Datuen iturria: Scopus