Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15188.x/fullpdf
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3. MECHANICAL AND BARRIER PROPERTIES OF EDIBLE CORN AND WHEAT PROTEIN FILMS
4. ASTM, 1992 . Annual Book of ASTM Standards . Philadelphia, Pa.: American Society for Testing and Materials. p313 -321 .
5. Functional Properties of Edible Films Using Whey Protein Concentrate
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