Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey Protein
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16075.x/fullpdf
Reference24 articles.
1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
2. Film Coating Theory and Practice
3. Selected Functional Properties of Fish Myofibrillar Protein-Based Films As Affected by Hydrophilic Plasticizers
4. Water vapor and oxygen permeability of wax films
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