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Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

Food ChemistryEdible FilmBiochemistryNatural SciencesBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingGlycerol ContentsPhysico-chemical PropertiesFood TechnologyBiomolecular EngineeringHealth Sciences