Potato starch edible films to control oxidative rancidity of polyunsaturated lipids: Effects of film composition, thickness and water activity

International Journal of Food Science and Technology

Volumn 44, Issue 7, 2009, Pages 1360-1366

  Osés, Javier ^a   Niza, Sandra ^a   Ziani, Khalid ^a   Maté, Juan I ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Edible film; Lipid oxidation; Polyunsaturated fatty acids; Potato starch

Indexed keywords

SOLANUM TUBEROSUM;

EID: 67650866216     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01965.x     Document Type: Article

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