Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock
Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken stock were enough to induce ionic gelation. After drying, Fourier transform infrared spectroscopy, thickness and mechanical properties of films...
Guardado en:
| Autores principales: | Báez, Germán David, Piccirilli, Gisela Noemí, Ballerini, Griselda A., Frattini, Agustín, Busti, Pablo Andrés, Verdini, Roxana Andrea, Delorenzi, Néstor Jorge |
|---|---|
| Otros Autores: | The chicken stock used in this work was prepared by Chef Damian Delorenzi. |
| Formato: | article artículo publishedVersion |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2019
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/2133/14425 http://hdl.handle.net/2133/14425 |
| Aporte de: |
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