Mechanical Properties, Water Vapor Permeability, and Moisture Contents of β-Lactoglobulin and Whey Protein Films Using Multivariate Analysis
- 1 May 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (5) , 1820-1829
- https://doi.org/10.1021/jf9708711
Abstract
No abstract availableKeywords
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