TY  - JOUR
AU  - Fernández, Laura
AU  - De Apodaca, Elena Díaz
AU  - Cebrián, Marta
AU  - Villarán, M. Carmen
AU  - Maté, Juan I.
PY  - 2007
DO  - 10.1007/s00217-006-0305-1
SN  - 1438-2377
UR  - https://hdl.handle.net/11556/3411
AB  - The incorporation of lipids into hydrophilic protein films allows the modification of their barrier properties, improving its commercial application as preservation medium on different foods. The main objective of this study was to develop films from...
LA  - eng
TI  - Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films
TY  - journal article
ER  -