Modified gelatine structures as packaging material for frozen agricultural products
Gelatine gels modified by hydrated paper pulp (PP), ground extruded starch (ES) and hydrogel balls (HGB) were formed so that after the crosslinking process, the plates of suitable thickness could be obtained. Then the material was freeze-dried and the obtained porous gelatine structures as well as s...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2018-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://doi.org/10.1051/bioconf/20181002012 |