Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films
نویسندگان
چکیده
Sabina Galus1*, Andrzej Lenart1, Andrée Voilley2 and Frédéric Debeaufort2,3 Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., PL-02-776 Warsaw, Poland EA 581 EMMA, AgroSup Dijon, 1 esplanade Erasme, University of Burgundy, F-21000 Dijon, France IUT-Dijon Department of Biological Engineering, 7 Boulevard Dr. Petijean, B.P. 17867, F-21078 Dijon cedex, France
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