E. Diaz de Apodaca
TECNALIA, Health Division, Technological Park of Alava, Leonardo Da Vinci, Mi�ano, 11-01510 �lava, Spain
LiveDNA: 34.29831
A. Montanari
Stazione Sperimentale per L`Industria delle Conserve Alimentari, Via Faustino Tanara, 31/A, 43121 Parma, Italy
L. Fernandez-de Castro
TECNALIA, Health Division, Technological Park of Alava, Leonardo Da Vinci, Mi�ano, 11-01510 �lava, Spain
E. Umilta
Stazione Sperimentale per L`Industria delle Conserve Alimentari, Via Faustino Tanara, 31/A, 43121 Parma, Italy
L. Arroyo
TECNALIA, Health Division, Technological Park of Alava, Leonardo Da Vinci, Mi�ano, 11-01510 �lava, Spain
C. Zurlini
Stazione Sperimentale per L`Industria delle Conserve Alimentari, Via Faustino Tanara, 31/A, 43121 Parma, Italy
M.C. Villaran
TECNALIA, Health Division, Technological Park of Alava, Leonardo Da Vinci, Mi�ano, 11-01510 �lava, Spain
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How to cite this article
E. Diaz de Apodaca, A. Montanari, L. Fernandez-de Castro, E. Umilta, L. Arroyo, C. Zurlini and M.C. Villaran, 2020. Lentil By-products as a Source of Protein for Food Packaging Applications. American Journal of Food Technology, 15: 1-10.
DOI: 10.3923/ajft.2020.1.10
URL: https://scialert.net/abstract/?doi=ajft.2020.1.10
DOI: 10.3923/ajft.2020.1.10
URL: https://scialert.net/abstract/?doi=ajft.2020.1.10