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BACKGROUND
A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high‐fat food due to their good sustainable, mechanical, and edible properties.
RESULTS
With the addition of polyphenols from Cedrus deodara (in the form of pine‐needle extract (PNE)), the physicochemical properties (thickness, moisture content,...
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