Experimental analysis on protein content of pectin based edible films incorporated with spirulina powder

被引：0
|
作者：
Thirunavukkarasu, P. [1 ]
Shankar, V. Siva [1 ]
机构：
[1] Department of Agricultural Engineering, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Tamil Nadu, Chennai,602105, India
来源：
Interactions | 2024年 / 245卷 / 01期
关键词：
Compendex;
D O I：
10.1007/s10751-024-02115-5
中图分类号：
学科分类号：
摘要：
Food chemistry - Functional food - Invertebrates
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