Color stability of edible coatings during prolonged storage

Journal of Food Science

Volumn 65, Issue 7, 2000, Pages 1166-1169

  Trezza, T A ^a   Krochta, J M ^b  

^a Frito Lay   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Edible coatings; Shelf life; Shellac; Whey proteins; Yellowing kinetics

Indexed keywords

EID: 0034473969     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10259.x     Document Type: Article

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