Application of Transglutaminase-Crosslinked Whey...

Food and Bioprocess Technology 2014 / 02 Vol. 7; Iss. 2

Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

Rossi Marquez, Giovanna, Di Pierro, Prospero, Esposito, Marilena, Mariniello, Loredana, Porta, Raffaele
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:
7
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-012-1045-9
Date:
February, 2014
File:
PDF, 258 KB
english, 2014
Conversion to is in progress
Conversion to is failed