Preventing the loss of tensile, barrier and appearance properties caused by plasticiser crystallisation in whey protein films
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01355.x/fullpdf
Reference32 articles.
1. Aging of Whey Protein Films and the Effect on Mechanical and Barrier Properties
2. Edible Films and Coatings from Soy Protein
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