Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films

dc.creatorRubilar Parra, Javiera Fernanda
dc.creatorZúñiga, Rommy N.
dc.creatorOsorio, Fernando
dc.creatorPedreschi Plasencia, Franco
dc.date.accessioned2021-01-26T18:30:30Z
dc.date.available2021-01-26T18:30:30Z
dc.date.created2021-01-26T18:30:30Z
dc.date.issued2015
dc.identifier10.1016/j.carbpol.2015.01.010
dc.identifier0144-8617
dc.identifierhttps://doi.org/10.1016/j.carbpol.2015.01.010
dc.identifierhttps://repositorio.uc.cl/handle/11534/52479
dc.languageen
dc.rightsacceso restringido
dc.titlePhysical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films
dc.typeartículo


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