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Journal: Foods, 2021
Volume: 10
Number: 2672
2672
Article: Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins
Authors: by Sergio de Jesús Calva-Estrada, Maribel Jimenez-Fernandez, Alba Adriana Vallejo-Cardona, Gustavo Adolfo Castillo-Herrera and Eugenia del Carmen Lugo-Cervantes
Link: https://www.mdpi.com/2304-8158/10/11/2672

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