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Gelatin-based films additivated with curcuma ethanol extract: antioxidant activity and physical properties of films

Faculty of Animal Science and Food Engineering, University of São Paulo, Rua Duque de Caxias Norte, 225, Pirassununga, CEP 13593-900, SP, Brazil
Food Hydrocolloids (Impact Factor: 3.49). 03/2014; DOI: 10.1016/j.foodhyd.2014.02.014
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May 31, 2014