Characteristics of Edible Film from Pigskin Gelatin

• المؤلفون الرئيسيون: Sompie, M., Triatmojo, Suharjono, Pertiwiningrum, Ambar, Pranoto, Yudi
• التنسيق: مقال PeerReviewed
• اللغة: English
• منشور في: Faculty of Animal Science Universitas Gadjah Mada 2014
• الموضوعات: Analytical Biochemistry; Enzymes; Agricultural Management (Others)
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/273448/1/Meity%20Sompie.pdf; https://repository.ugm.ac.id/273448/

Edible film is thin layers that act as a barrier to the xternal factors and protect the food products. The addition of the plasticizer to the edible film is required to overcome film caused by extensive intermolecular forces. The potential development of pigskin of different ages as a raw material f...