Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

El artc̕ulo muestra una metodologa̕ para crear pelc̕ulas comestibles a base de gluten. El gluten que usaron los investigadores fue de cuatro tipos de trigo de Brasil: dos <U+0093>semi-duros" y dos "suaves"; se prepararon ensayos de resistencia mecǹica y de propiedades de barrer...

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מידע ביבליוגרפי
מחברים אחרים:	Tanada-Palmu Patrc̕ia Sayuri, Grosso Carlos Raimundo Ferreira, Sociedade Brasileira de Ciencia e Tecnologa̕ de Alimentos
פורמט:	ספר
שפה:	אנגלית
נושאים:	Industria de envases Biotecnologa̕ de alimentos Envases para alimentos Conservacin̤ de alimentos Tecnologa̕ de alimentos Container industry Food biotechnology Food containers Food preservation Food technology Pelc̕ulas comestibles Gluten vital Propiedades mecǹicas Permeabilidad Edible films Vital gluten Mechanical properties Permeability
גישה מקוונת:	Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

אינטרנט

Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

אינטרנט

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