Zobrazeno 1 - 1
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pro vyhledávání: '"Bahare Ghavidel"'
Autor:
Homa Torabizadeh, Bahare Ghavidel, Alireza Basiri, Alireza Shakeri, Mehrdad Azin, Bahram Tafaghodinia
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 10, Iss 1, Pp 49-68 (2022)
In this study, potato starch was etherified by monochloroacetic acid and then was cross-linked by Sodium triphosphate. Thereafter, chitosan nanoparticles were added to increase the antimicrobial properties and was used in mayonnaise with reduced fat
Externí odkaz:
https://doaj.org/article/bd25ca43843b4afb8bbc93efd256fe6c
