Myrrh Oleo-Gum Resin as a Functional Additive in Pectin and κ-Carrageenan Composite Films for Food Packaging

Journal Name
Food Science and Nutrition
Publication Link
https://doi.org/10.1002/fsn3.4524
All Authors

Shah, Y.A.| Bhatia, S.| Chinnam, S.| Al-Harrasi, A.| Tarahi, M.| Khan, T.S.| Alam, T.| Koca, E.| Aydemir, L.Y.| Philip, A.K.| Afzaal, M.| Khan, M.R.| Pratap-Singh, A.

Publication Year
2024

Bioproducts Institute

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E-mail contact.bpi@ubc.ca

Research Excellence Clusters at UBC Vancouver is a joint initiative of the Provost and Vice-President, Academic, UBC Vancouver and the Vice-President, Research and Innovation. Funding support for the clusters is provided by Academic Excellence Funds – UBC Vancouver.

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