Moisture sorption isotherm and changes in physico-mechanical properties of films produced from waste flour and their application on preservation quality of fresh strawberry
© 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. Waste flour from the noodle industry was used to produce films, which were plasticized with 40% w/w glycerol:sorbitol at 2:1, 3:1, and 4:1 w/w and formulated with 200 ppm potassium sorbate. Henderson's equat...
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041556941&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/58059 |
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