Open AccessShelf life extension of fresh-cut apples using whey protein concentrate, soy protein isolate, carrageenan and alginate films
Publication year - 2014
Publication title -
international journal of biosciences (ijb)
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/5.4.60-67
Subject(s) - carrageenan , soy protein , shelf life , food science , whey protein , chemistry , whey protein isolate
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