Development of active chitosan films incorporating potassium sorbate or vanillin to extend the shelf life of butter cake
© 2014 Institute of Food Science and Technology. Active film from chitosan was developed by adding potassium sorbate or vanillin as antimicrobial agents. The addition of potassium sorbate in the film's formula resulted in less transparency, lower strength, water permeability, while increased fl...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Wiley-Blackwell
2015
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| Subjects: | |
| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84921611553&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39227 |
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| Institution: | Chiang Mai University |