Development and characterization of dialdehyde xanthan gum...

Food Hydrocolloids 2015 / 10 Vol. 51

Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite

Ge, Liming, Li, Xinying, Zhang, Run, Yang, Tianhan, Ye, Xiaowei, Li, Defu, Mu, Changdao
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Volume:
51
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.04.029
Date:
October, 2015
File:
PDF, 995 KB
english, 2015
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