Effect of Cross-Linking with Aloe vera Gel on Surface and Physicochemical Properties of Edible Films Made from Plantain Flour
Crossref DOI link: https://doi.org/10.1007/s11483-016-9458-z
Published Online: 2016-10-06
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gutiérrez, Tomy J.
González, Gema
License valid from 2016-10-06