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Journal: Foods, 2025
Volume: 14
Number: 2269
2269
Article: Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis
Authors: by Lía Ethel Velásquez-Castillo, Gisele Imoto de Freitas, Izabel Cristina Freitas Moraes, Milena Martelli Tosi, Daniel Enrique López Angulo and Paulo José do Amaral Sobral
Link: https://www.mdpi.com/2304-8158/14/13/2269

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