Effects of Mica, Carnauba Wax, Glycerol, and Sodium Caseinate Concentrations on Water Vapor Barrier and Mechanical Properties of Coated Paper
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07135.x/fullpdf
Reference31 articles.
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2. Water vapour transmission properties of free polymer films;Banker;J Pharm Pharmacol,1966
3. Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier;Biquet;J Food Sci,1988
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