Heat-sealable bioplastic films of blended locust bean and potato byproducts for active packaging of fatty foods: Cheese and oat cookies as case studies

dc.contributor.author	Lopes, Joana
dc.contributor.author	Pettersen, Marit Kvalvåg
dc.contributor.author	Grøvlen, Magnhild Seim
dc.contributor.author	Sharmin, Nusrat
dc.contributor.author	Li, Kloce Dongfang
dc.contributor.author	Wetterhus, Elin Merete
dc.contributor.author	Ferreira, Paula
dc.contributor.author	Coimbra, Manuel A.
dc.contributor.author	Gonçalves, Idalina
dc.date.accessioned	2024-01-31T08:22:56Z
dc.date.available	2024-01-31T08:22:56Z
dc.date.created	2024-01-24T11:27:07Z
dc.date.issued	2024
dc.identifier.citation	Food Hydrocolloids. 2024, 147 1-12.
dc.identifier.issn	0268-005X
dc.identifier.uri	https://hdl.handle.net/11250/3114741
dc.language.iso	eng
dc.title	Heat-sealable bioplastic films of blended locust bean and potato byproducts for active packaging of fatty foods: Cheese and oat cookies as case studies
dc.title.alternative	Heat-sealable bioplastic films of blended locust bean and potato byproducts for active packaging of fatty foods: Cheese and oat cookies as case studies
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	1-12
dc.source.volume	147
dc.source.journal	Food Hydrocolloids
dc.identifier.doi	10.1016/j.foodhyd.2023.109322
dc.identifier.cristin	2233595
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1