THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS
In the present study, edible films from isolated or concentrated protein sources and from proteins of two different fish species were produced. The texture properties, light transmission (LT) and oxygen permeability (OP) of producing films were determined. The CL film settled in the second range acc...
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| Format: | Article |
| Language: | English |
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Chiriotti Editori
2015-03-01
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| Series: | Italian Journal of Food Science |
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| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/75 |