Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06980.x/fullpdf
Reference20 articles.
1. Water Vapor Permeability of Caseinate-Based Edible Films as Affected by pH, Calcium Crosslinking and Lipid Content
2. Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins
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