Research Articles
Preparation and characterization of edible soy protein films
Authors:
Duminda Shiromalee Liyanage ,
Department of Chemistry, Faculty of Science, University of Colombo, LK
Mangala Tillekeratne,
Sir John Kotelawala Defense Academy, Kandawala Estate, Ratmalana, LK
Sujatha Hewage
Department of Chemistry, Faculty of Science, University of Colombo, LK
Abstract
Keywords: Film properties, plasticizers, glycerol, soya protein isolate (SPI)
DOI: 10.4038/jnsfsr.v29i3-4.2612
J. Natn. Sci. Foundation Sri Lanka 2001 29(3&4): 137-145
How to Cite:
Liyanage, D.S., Tillekeratne, M. and Hewage, S., 2001. Preparation and characterization of edible soy protein films. Journal of the National Science Foundation of Sri Lanka, 29(3-4), pp.137–145. DOI: http://doi.org/10.4038/jnsfsr.v29i3-4.2612
Published on
27 Dec 2001.
Peer Reviewed
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