Incorporation of vitamin E into chitosan and its effect on...

Food Hydrocolloids 2014 / 03 Vol. 35

Incorporation of vitamin E into chitosan and its effect on the film forming solution (viscosity and drying rate) and the solubility and thermal properties of the dried film

Lin, Shin-Jie, Pascall, Melvin A.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
35
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.04.015
Date:
March, 2014
File:
PDF, 912 KB
english, 2014
Conversion to is in progress
Conversion to is failed