Review characterization of edible films formulated with sodium alginate and low‐methoxyl pectin in osmotic dehydration applications

Autor:	Laura Analía Campañone, Juliana Gamboa-Santos, Edgar Mario Sotera, Anabel Rodriguez
Rok vydání:	2021
Předmět:	food.ingredient food Pectin Chemical engineering Chemistry Evaporation Industrial and Manufacturing Engineering Food Science Sodium alginate Osmotic dehydration
Zdroj:	International Journal of Food Science & Technology. 56:4995-5006
ISSN:	1365-2621 0950-5423
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6d46fd05c65504eaf63775ffee240bfb https://doi.org/10.1111/ijfs.15309 Zobrazit plný text záznamu Plný text