Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein-Based Edible Films
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15846.x/fullpdf
Reference32 articles.
1. Water vapor permeability of caseinate-based edible films as affected by pH, calcium cross-linking and lipid content;Avena-Bustillos;J. Food Sci.,1993
2. Mechanical and barrier properties of edible corn and wheat protein films;Aydt;Trans. ASAE,1991
3. Functional properties of edible films using whey protein concentrate;Banerjee;J. Dairy Sci.,1995
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