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Tuning the physical and functional properties of whey protein edible films: Effect of pH and inclusion of antioxidants from spent coffee grounds

Food ChemistryBiomanufacturingFunctional PropertiesEngineeringEdible FilmEdible PackagingEdible FilmsBiochemical EngineeringFood EngineeringFood ProcessingSpent Coffee GroundsFood TechnologyBiomolecular EngineeringHealth Sciences