Edible films developed from carboxylic acid cross-linked sesame protein isolate: barrier, mechanical, thermal, crystalline and morphological properties-Reference-Cited by-同舟云学术

Edible films developed from carboxylic acid cross-linked sesame protein isolate: barrier, mechanical, thermal, crystalline and morphological properties

Published:2017-11-18 Issue:2 Volume:55 Page:532-539
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sharma Loveleen,Sharma Harish Kumar,Saini Charanjiv Singh

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2962-4/fulltext.html

Reference28 articles.

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4. Bourtoom T (2008) Factors affecting the properties of edible film prepared from mung bean proteins. Int Food Res J 15:167–180

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