Water Vapor Permeability, Solubility, and Tensile Properties of Heat‐denatured versus Native Whey Protein Films
- 1 November 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (6) , 1034-1037
- https://doi.org/10.1111/j.1365-2621.1999.tb12276.x
Abstract
No abstract availableKeywords
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