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Effect of pH on the preparation of edible films based on fish myofibrillar proteins |
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| Authors: | YUSUKE SHIKU PATRICIA YUCA HAMAGUCHI AND MUNEHIKO TANAKA |
| Institution: | Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo 108-8477, Japan |
| Abstract: | |
| Keywords: | blue marlin edible film enzymatic digestibility mechanical property myofibrillar protein pH transparency water vapor permeability |