THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS
| dc.contributor.author | Ogur, S. | |
| dc.contributor.author | Erkan, N. | |
| dc.date.accessioned | 2021-12-16T09:08:00Z | |
| dc.date.available | 2021-12-16T09:08:00Z | |
| dc.date.issued | 2015 | |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.uri | http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10586 | |
| dc.description.abstract | In the present study, edible films from isolated or concentrated protein sources and from proteins of two different fish species were produced. The texture properties, light transmission (LT) and oxygen permeability (OP) of producing films were determined | |
| dc.description.sponsorship | Istanbul UniversityIstanbul University [3669] | |
| dc.language.iso | English | |
| dc.publisher | Codon Publıcatıons | |
| dc.source | Italıan Journal Of Food Scıence | |
| dc.title | THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS | |
| dc.type | Article | |
| dc.identifier.issue | 1 | |
| dc.identifier.wos | WOS:000361309400007 | |
| dc.identifier.volume | 27 |
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