Evaluation of an edible coating based whey protein and beeswax on the physical and chemical quality of gooseberry (Physalis peruviana L.)
It was developed and optimized an edible coating based whey protein concentrate and beeswax. An experimental design 32 was used, this was evaluated by response surface methodology, it was obtained that the optimal formulation with a concentration of 15% beeswax and 10% whey protein, reduced by 35.49...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2016-10-01
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| Series: | Acta Agronómica |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/50191 |
