✦ LIBER ✦
Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods
✍ Scribed by Rossi Marquez, Giovanna; Di Pierro, Prospero; Esposito, Marilena; Mariniello, Loredana; Porta, Raffaele
- Book ID
- 120651685
- Publisher
- Springer-Verlag
- Year
- 2013
- Tongue
- English
- Weight
- 258 KB
- Volume
- 7
- Category
- Article
- ISSN
- 1935-5130
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