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Research Articles

Preparation and characterization of edible soy protein films

Authors:

Duminda Shiromalee Liyanage ,

Department of Chemistry, Faculty of Science, University of Colombo, LK
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Mangala Tillekeratne,

Sir John Kotelawala Defense Academy, Kandawala Estate, Ratmalana, LK
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Sujatha Hewage

Department of Chemistry, Faculty of Science, University of Colombo, LK
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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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