Development and Characterization of Fenugreek Protein-Based Edible Film

The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the effect of the pH on the films was studied. As the pH in...

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Bibliographic Details
Main Authors: Neha Kumari, Sneh Punia Bangar, Michal Petrů, R.A. Ilyas, Ajay Singh, Pradyuman Kumar
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/10/9/1976