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Aastha Dewan1, Kandi Sridhar2, Monika Yadav1

  • 1Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India.

Food chemistry
|October 6, 2024
PubMed
概括

藻类蛋白质为食品包装提供了一个可持续的,纯素的替代品,具有可生物降解性和独特的功能性质. 需要进一步的创新来克服在工业4.0中广泛商业化采用的挑战.

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