The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

FM Fakhouri, SM Martelli, T Caon, JI Velasco… - Lwt, 2018 - Elsevier
In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL)
ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers …
被引用次数：74 相关文章

The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

FM Fakhouri, SM Martelli, T Caon… - Food science and …, 2018 - repositorio.unicamp.br
In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL)
ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers …
[PDF] upc.edu

[PDF][PDF] The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

F Matta Fakhouri, SM Martelli, T Caon… - LWT-Food Science …, 2018 - upcommons.upc.edu
In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL)
ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers …

The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins.

FM Fakhouri, SM Martelli, T Caon, JI Velasco… - 2017 - cabidigitallibrary.org
In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL)
ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers …

[引用][C] The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

FM Fakhouri, SM Martelli, T Caon, JI Velasco… - 2018