Edible films from the laboratory to industry: a review of the different production methods

dc.contributor.author	Weng, Shihan
dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2025-03-31T11:46:37Z
dc.date.available	2025-03-31T11:46:37Z
dc.date.issued	2024
dc.identifier.citation	Food and Bioprocess Technology (2024); doi:10.1007/s11947-024-03641-4
dc.identifier.issn	1935-5130
dc.identifier.uri	https://hdl.handle.net/10651/78329
dc.description.sponsorship	CRUE-CSIC agreement; Springer Nature; Spanish Ministry of Science and Innovation [MCIU-22-PID2021-125942OB-I00]
dc.language.iso	eng
dc.relation.ispartof	Food and Bioprocess Technology
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85208125175&doi=10.1007%2fs11947-024-03641-4&partnerID=40&md5=a69e60c0ac61a6ae32c8bac59e2a627e
dc.title	Edible films from the laboratory to industry: a review of the different production methods
dc.type	journal article
dc.identifier.doi	10.1007/s11947-024-03641-4
dc.relation.publisherversion	http://dx.doi.org/10.1007/s11947-024-03641-4

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