Development and Characterization of Fenugreek Protein-Based Edible Film

• Main Authors: Kumari, Neha, Bangar, Sneh Punia
• 格式: Article
• 语言: English
• 出版: MDPI 2021
• 主题: TP Chemical technology
• 在线阅读: http://eprints.utm.my/id/eprint/97387/1/AhmadIlyasRushdan2021_DevelopmentandCharacterizationofFenugreekProteinBased.pdf; http://eprints.utm.my/id/eprint/97387/; http://dx.doi.org/10.3390/foods10091976

The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the effect of the pH on the films was studied. As the pH in...