Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch.

Utama, Gemilang Lara; Dinika, Isfari; Nurmilah, Siti; Masruchin, Nanang; Nurhadi, Bambang; Balia, Roostita Lobo

Utama, Gemilang Lara; Dinika, Isfari; Nurmilah, Siti; Masruchin, Nanang; Nurhadi, Bambang; Balia, Roostita Lobo.

Afiliação

Utama GL; Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21, Jatinangor 45363, Indonesia.
Dinika I; Center for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan I No. 1, Bandung 40134, Indonesia.
Nurmilah S; Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21, Jatinangor 45363, Indonesia.
Masruchin N; Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21, Jatinangor 45363, Indonesia.
Nurhadi B; Research Center for Biomass and Bioproducts, National Research and Innovation Agency of Indonesia (BRIN), Cibinong 16911, Indonesia.
Balia RL; Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Jatinangor 45363, Indonesia.

Membranes (Basel) ; 12(6)2022 Jun 20.

Article em En | MEDLINE | ID: mdl-35736343

Palavras-chave

antimicrobial; cassava peel; edible film; fermentation; starch; whey

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Membranes (Basel) Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Indonésia

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