Physicochemical and Microstructural Properties of Composite Edible Film Obtained by Complex Coacervation Between Chitosan and Whey Protein Isolate

AuthID
 P-00T-2Y5
4
Author(s)
Tavares, L
·
Rocha, CMR
Tipo de Documento
Article
Year published
2021
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 113, Páginas: 106471 (12)
Indexing
Wos®
Scopus®
Crossref®80
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85096391850
Wos: WOS:000618065400006
Source Identifiers
ISSN: 0268-005X
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