Effect of pectin incorporation on characteristics of chitosan based edible films

被引：0
作者：
Mehrajfatema Z. Mulla
Jasim Ahmed
Aateka Vahora
Shivani Pathania
机构：
[1] Teagasc Food Research Centre,Food Industry Development Department
[2] Kuwait Institute for Scientific Research,Food and Nutrition Program, Environment and Life Sciences Research Center
[3] Kuwait University,KUNRF
来源：
Journal of Food Measurement and Characterization | 2023年 / 17卷
关键词：
Chitosan; Pectin; Film-forming solution; XRD; Complex viscosity; Atomic force microscopy;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：5569 / 5581
页数：12
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