Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb09397.x/fullpdf
Reference49 articles.
1. Optimization of Edible Coatings on Minimally Processed Carrots Using Response Surface Methodology
2. Optimization of edible coating formulations on zucchini to reduce water loss
3. Investigations on High Amylose Corn Starch Films. Part 1: Wide Angle X-Ray Scattering (WAXS)
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