Effect of whey protein on thickness, water vapour transmission rate, and water content of gelatin film
Packaging is a tool used to protect products from physical damage; edible films can improve food quality and reduce plastic-based packaging materials. This study aimed to determine the effect of adding whey protein concentration on gelatin edible film thickness, water vapour transmission rate, and m...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Mataram
2023-11-01
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| Series: | Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam) |
| Subjects: | |
| Online Access: | https://jurnalfkip.unram.ac.id/index.php/JPM/article/view/5680 |