PREPARATION OF EDIBLE FILMS FROM TAMARIND MUCILAGE AND STUDYING THEIR PROPERTIES AND APPLICATION IN PACKAGING OF CHEDDAR CHEESE
The object of this study was to prepare Edible films from Tamarind mucilage solutions 0.5,1,1.5% and plasticized with glycerol 50% (w/w) of the mucilage. An increase in the thickness of the films and the elongation percentage were observed with an increase in the concentration of the mucilage, as it...
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| Format: | Article |
| Language: | English |
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University of Diyala
2020-06-01
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| Series: | مجلة ديالى للعلوم الزراعية |
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| Online Access: | https://journal.djas.uodiyala.edu.iq/index.php/dasj/article/view/1023 |