Effect of Whey Protein Purity and Glycerol Content upon Physical Properties of Edible Films Manufactured Therefrom

AuthID
 P-002-28V
10
Author(s)
Reinas, I
·
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 30, Número: 1, Páginas: 110-122 (13)
Indexing
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Scopus®
Crossref®313
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84861987357
Wos: WOS:000309554100013
Source Identifiers
ISSN: 0268-005X
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