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Physicochemical properties of zein-based edible films and coatings

By A Mystery Man Writer
Last updated 20 Jul 2024
Physicochemical properties of zein-based edible films and coatings
Physicochemical properties of zein-based edible films and coatings
Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life - ScienceDirect
Physicochemical properties of zein-based edible films and coatings
From micro to macro: Physical-chemical characterization of wheat starch-based films modified with PEG200, sodium citrate, or citric acid - ScienceDirect
Physicochemical properties of zein-based edible films and coatings
Unlocking the potential of hyaluronic acid: Exploring its
Physicochemical properties of zein-based edible films and coatings
Differential scanning calorimetric thermograph of different wax-based
Physicochemical properties of zein-based edible films and coatings
Antimicrobial Edible Films for Food Preservation: Recent Advances and Future Trends
Physicochemical properties of zein-based edible films and coatings
¹H FIDs of STD (black) and GLU (grey) during storage at day 0 (solid
Physicochemical properties of zein-based edible films and coatings
Zein films with porous polylactic acid coatings via cold plasma
Physicochemical properties of zein-based edible films and coatings
Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life - ScienceDirect
Physicochemical properties of zein-based edible films and coatings
PDF) Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf
Physicochemical properties of zein-based edible films and coatings
Frontiers Biopolymer-based functional films for packaging
Physicochemical properties of zein-based edible films and coatings
Starch-based edible packaging: rheological, thermal, mechanical
Physicochemical properties of zein-based edible films and coatings
Interaction mechanisms of edible film ingredients and their effects on food quality - ScienceDirect
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