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Evaluation of bioactive multilayer and edible gelatin/xanthan gels crosslinked with Echinacea purpurea for Ricotta cheese preservation

Marian Rofeal and Fady Abdelmalek

Article (2023)

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Department: Department of Chemical Engineering
Department of Engineering Physics
PolyPublie URL: https://publications.polymtl.ca/56958/
Journal Title: Sustainable Chemistry and Pharmacy (vol. 36)
Publisher: Elsevier B.V.
DOI: 10.1016/j.scp.2023.101322
Official URL: https://doi.org/10.1016/j.scp.2023.101322
Date Deposited: 20 Dec 2023 11:33
Last Modified: 05 Apr 2024 12:04
Cite in APA 7: Rofeal, M., & Abdelmalek, F. (2023). Evaluation of bioactive multilayer and edible gelatin/xanthan gels crosslinked with Echinacea purpurea for Ricotta cheese preservation. Sustainable Chemistry and Pharmacy, 36, 101322 (14 pages). https://doi.org/10.1016/j.scp.2023.101322

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