Effect of solid content and lipid content of whey protein isolate-beeswax edible coatings on color change of fresh-cut apples

Journal of Food Science

Volumn 68, Issue 7, 2003, Pages 2186-2191

  Perez Gago, M B ^a   Serra, M ^b   Alonso, M ^a   Mateos, M ^b   Del Rio M A ^a  

^a INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Color change; Edible composite coatings; Fresh cut apple; Whey protein

Indexed keywords

MALUS X DOMESTICA; PROPOLIS;

EID: 0141813775     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05744.x     Document Type: Article

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