Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

Author: Fernández Laura   Apodaca Elena Díaz   Cebrián Marta   Villarán Mª.   Maté Juan  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.224, Iss.4, 2007-02, pp. : 415-420

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