AGRIS - International System for Agricultural Science and Technology

Physical Properties of Whey Protein-Hydroxypropylmethylcellulose Blend Edible Films

2008

Brindle, L.P. | Krochta, J.M.


Bibliographic information
Journal of food science
Volume 73 Issue 9 ISSN 0022-1147
Publisher
Blackwell Publishing Inc
Other Subjects
Strength (mechanics); Elasticity (mechanics); Milk proteins; Hydrogen bonding; Plasticizers; Hydrogen bonding; Analogs & derivatives; Food composition and quality; Isolation & purification; Clarity; Biofilms; Hypromellose derivatives; Plasticizers; Binding properties; Hydrophobic bonding; Disulfide bonds
Language
English
Note
Includes references
2019-12-06
Type
Journal Article; Text

2024-02-28
MODS
Data Provider
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