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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| Formatua: | Liburua |
| Hizkuntza: | ingelesa |
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| Sarrera elektronikoa: | 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) |
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