Effect of the unsaturation degree and concentration of...

European Food Research and Technology 2007 / 02 Vol. 224; Iss. 4

Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

Laura Fernández, Elena Díaz de Apodaca, Marta Cebrián, Mª. Carmen Villarán, Juan I. Maté
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Volume:
224
Language:
english
Pages:
6
DOI:
10.1007/s00217-006-0305-1
Date:
February, 2007
File:
PDF, 259 KB
english, 2007
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