Modifying the properties of whey protein isolate edible film by incorporating palm oil and glycerol
© 2018, Prince of Songkla University. All rights reserved. This study aimed to improve the properties of whey protein isolate (WPI) films by incorporating palm oil (6, 7, and 8% w/w) and glycerol (40, 50 and 60% w/w). The lightness of the films increased as glycerol levels increased, but the redness...
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| Main Authors: | , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85044142503&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59209 |
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| Institution: | Chiang Mai University |
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