Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments (original) (raw)

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Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments

Journal of Food Processing and Preservation, 2022

Juliana Gamboa SantosJ. Gamboa Santos

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