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Effect of whey protein purity and glycerol content upon p... | ResearchHub
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Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
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Authors
Óscar Ramos
10 more
Óscar Ramos
•
Isabel Reinas
8 more
•
F. Malcata
Published
May 8, 2012
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Journal
Food Hydrocolloids
Topics
Chemistry
Materials Science
Engineering
Chemical Engineering
Organic Chemistry
Show all topics
DOI
10.1016/j.foodhyd.2012.05.001
Other Formats
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Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Food Hydrocolloids
Topics
Chemistry
Materials Science
Engineering
Chemical Engineering
Organic Chemistry
Show all topics
DOI
10.1016/j.foodhyd.2012.05.001
Other Formats
PDF
