Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emu...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
John Wiley & Sons
2017
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| الوصول للمادة أونلاين: | https://eprints.ums.edu.my/id/eprint/19419/1/Effect%20of%20different%20degree%20of%20deacetylation.pdf https://eprints.ums.edu.my/id/eprint/19419/ http://doi.org/10.1111/jfpp.13090 |
| الوسوم: |
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