Effect of lipid incorporation on functional properties of wheat gluten based edible films

Published 2016 View Full Article

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Title
Effect of lipid incorporation on functional properties of wheat gluten based edible films
Authors
Keywords
Wheat gluten-lipid edible films, Water barrier properties, Glass transition, Water plasticization
Journal
JOURNAL OF CEREAL SCIENCE
Volume 69, Issue -, Pages 275-282
Publisher
Elsevier BV
Online
2016-04-06
DOI
10.1016/j.jcs.2016.04.001

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