Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate

✍ Scribed by Rocha, Meritaine da; Loiko, Márcia Regina; Gautério, Gabrielle Victória; Tondo, Eduardo César; Prentice, Carlos

• Book ID: 121198997
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 831 KB
• Volume: 116
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2013.01.004