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Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films

Wathanamon Chanjarujit1, Parichat Hongsprabhas1, Siree Chaiseri1

  • 1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Center of Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, NRU-KU, Bangkok 10900, Thailand.

Carbohydrate Polymers
|August 11, 2018
PubMed

Keywords:
CalciumFlavor retentionPhysicochemical propertiesStarch

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