Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava

LWT

Volumn 80, Issue , 2017, Pages 271-279

  Murmu, Sanchita Biswas ^a   Mishra, Hari Niwas ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Firmness; Gas transfer rate; Polysachharide; Protein; Shelf life

Indexed keywords

CARBON DIOXIDE; FOOD ADDITIVES; PROTEINS; SODIUM;

CARBON DIOXIDE EVOLUTION RATE; CENTRAL COMPOSITE ROTATABLE DESIGN; FIRMNESS; GAS TRANSFER; OVERALL ACCEPTABILITY; OXYGEN CONSUMPTION RATE; POLYSACHHARIDE; SHELF LIFE;

COATINGS;

EID: 85013832364     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.02.018     Document Type: Article

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