Water Vapor Permeability of Caseinate-Based Edible Films as Affected by pH, Calcium Crosslinking and Lipid Content-Reference-Cited by-同舟云学术

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Water Vapor Permeability of Caseinate-Based Edible Films as Affected by pH, Calcium Crosslinking and Lipid Content

Published:1993-07 Issue:4 Volume:58 Page:904-907
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

AVENA-BUSTILLOS R.J.,KROCHTA J.M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb09388.x/fullpdf

Reference19 articles.

1. ASTM, 1989 . Standard Test Methods for Water Vapor Transmission of Materials . Annual Book of ASTM Standards. Designation: E96-80.

2. Water vapour transmission properties of free polymer films

3. R.M. Barrer, 1951 . Diffusion In and Through Solids , p.431 -453 . University Press, Cambridge, England.

4. Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier

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