Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology

dc.creatorRangel-Marrón M., Mani-López E., Palou E., López-Malo A.
dc.date2020-12-11T06:46:41Z
dc.date2020-12-11T06:46:41Z
dc.date2019
dc.date.accessioned2023-07-21T20:22:10Z
dc.date.available2023-07-21T20:22:10Z
dc.identifier2-s2.0-85056613714
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13585
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745708
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85056613714&doi=10.1016%2fj.lwt.2018.11.005&partnerID=40&md5=9304e48ba519ea197c6e7da512b319ef
dc.sourceLWT
dc.titleEffects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology
dc.typeArticle


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