Use of a Mathematical Model to Describe the Barrier Properties of Edible Films
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07087.x/fullpdf
Reference26 articles.
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3. Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible films;Chick;J Food Sci,1998
4. Modeling the water barrier properties of nylon films intended for food packaging applications;Nobile;J Food Sci,2003
5. Water sorption and permeation in chito-san films: relation between gas permeability and relative humidity;Despond;J Pol Sci: Part B: Pol Phy ed,2001
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