Investigation of the mixing ratio of quince seed gum, potato starch and gellan gum on the properties of the resulting film by Mixture Design

International Journal of Biological Macromolecules - Tập 237 - Trang 123869 - 2023
Pegah Hosseini1, Mohammad Hojjatoleslamy2,3, Hooman Molavi2
1Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3Energy Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

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International Journal of Biological Macromolecules

Tập 237

123869

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