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.
Revue:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Année de publication: 2007

Volumen: 224

Número: 4

Pages: 415-420

Type: Article

DOI: 10.1007/S00217-006-0305-1 GOOGLE SCHOLAR
La source de données: Scopus