Volume 13, Issue 60 (0)
FSCT 0, 13(60): 37-47 |
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Hosseini S K, Motamed Zadegan A, Amiri Raftani Z, Hamzeh S. بررسی ویژگیهای نفوذپذیری به بخار آب، مکانیکی، حرارتی و ریزساختار فیلمهای خوراکی بر پایه ژلاتین ماهی کپور سرگنده. FSCT 0; 13 (60) :37-47
URL: http://fsct.modares.ac.ir/article-7-7756-en.html
URL: http://fsct.modares.ac.ir/article-7-7756-en.html
Abstract: (4657 Views)
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Keywords: Key words: Edible gelatin films, Glass transition temperature, Mechanical Properties, Plasticizer, Water vapor permeability
Subject:
Food quality control
Received: 2015/06/6 | Accepted: 2016/01/6 | Published: 2017/02/19
Received: 2015/06/6 | Accepted: 2016/01/6 | Published: 2017/02/19
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