PREPARATION AND CHARACTERIZATION OF STARCH BASED EDIBLE/ BIODEGRADABLE FILMS

Optimization of Making Edible Films based on Glycerol, Corn Oil and Whey Cheese using Rotatable Central Composite Design

Technological Intensification of the Edible Film-Making Process Using Bibliometric Analysis

Characterization of Chitosan and Polyethylene glycol Blend Film

Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties

Evaluation of edible film based on milk protein containing different polymers and essential oils for Edam cheese coating

Analysis of Edible Film as Future Packaging using Bibliometric Method

Enhancement of Chitosan Film Characteristics with Nanoparticles

EFFECT OF EDIBLE FILMS REINFORCED WITH NANOPARTICLES ON SHELF-LIFE AND QUALITY OF CHICKEN FILLETS MEAT DURING STORAGE

Optimization of the water vapor permeability of starch/alginate edible system reinforced with microcrystalline cellulose for the shelf-life extension of green capsicums