Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate andN-Ethylmaleimide or Cysteine
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (12) , 3789-3792
- https://doi.org/10.1021/jf9601731
Abstract
No abstract availableKeywords
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