Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross-linked Whey Protein Isolate-based Films

✍ Scribed by Z. USTUNOL; B. MERT

• Book ID: 108825657
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 406 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb13365.x