Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese

  1. Ortiz de Elguea-Culebras, G.
  2. Bourbon, A.I.
  3. Costa, M.J.
  4. Muñoz-Tebar, N.
  5. Carmona, M.
  6. Molina, A.
  7. Sánchez-Vioque, R.
  8. Berruga, M.I.
  9. Vicente, A.A.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2019

Alea: 89

Orrialdeak: 272-282

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2018.10.054 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak