Development and Characterization of Fenugreek Protein-Based Edible Film
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...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
MDPI
2021
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| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
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