Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development

  1. Etxabide, A.
  2. Maté, J.I.
  3. Kilmartin, P.A.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2021

Volum: 115

Tipus: Article

DOI: 10.1016/J.FOODHYD.2021.106593 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus