Ultrasonic-assisted chitin nanoparticle and its application as saltiness enhancer
© 2020 Institute of Food Science and Technology This study was performed to evaluate some physical properties and potential application as saltiness enhancer of ultrasonic-assisted chitin nanoparticle prepared from shrimp shell (CSh) and/or squid pen (CSq). α-chitin and β-chitin were isolated, respe...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85088788039&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/70085 |
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| Institution: | Chiang Mai University |
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