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...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | 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 |
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