Effect of hydrophilic and hydrophobic emulsifiers on physio-chemical, structural and water distribution properties of meat-based cookies

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Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration.

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Publikováno v: International Journal of Food Properties; 2023, Vol. 26 Issue 2, p3512-3530, 19p, 1 Color Photograph, 1 Black and White Photograph, 5 Graphs