Tensile and Barrier Properties of Edible Films Made from Whey Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb11381.x/fullpdf
Reference26 articles.
1. Mechanical Properties, Water Vapor Permeability, and Moisture Contents of β-Lactoglobulin and Whey Protein Films Using Multivariate Analysis
2. Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin
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