The physicochemical properties of edible protein films

dc.contributor.author	Oʇur, S.
dc.contributor.author	Erkan, N.
dc.date.accessioned	2021-12-16T10:12:41Z
dc.date.available	2021-12-16T10:12:41Z
dc.date.issued	2015
dc.identifier.issn	11201770
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/13269
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.language.iso	English
dc.publisher	Chiriotti Editori
dc.source	Italian Journal of Food Science
dc.title	The physicochemical properties of edible protein films
dc.type	Article
dc.identifier.issue	1
dc.identifier.startpage	64
dc.identifier.endpage	74
dc.identifier.scopus	2-s2.0-84930979199
dc.identifier.volume	27

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