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:	25 Sep 2024 16:48

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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