Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content

✍ Scribed by L.-T. Lim; Y. Mine; M.A. Tung

• Book ID: 108821800
• Publisher: Institute of Food Technologists
• Year: 1999
• Tongue: English
• Weight: 437 KB
• Volume: 64
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1999.tb15096.x