Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics

Published 2007 View Full Article

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Title
Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 86, Issue 2, Pages 215-224
Publisher
Elsevier BV
Online
2007-10-02
DOI
10.1016/j.jfoodeng.2007.09.028

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