Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

European Food Research and Technology

Volumn 224, Issue 4, 2007, Pages 415-420

  Fernández, Laura ^a   De Apodaca, Elena Díaz ^a   Cebrián, Marta ^a   Villarán, M Carmen ^a   Maté, Juan I ^b  

^a TECNALIA RESEARCH AND INNOVATION   (Spain)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Edible films; Effect of fatty acids; Mechanical properties; Permeability; Surface tension; Whey protein

Indexed keywords

EID: 33846240933     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0305-1     Document Type: Article

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