Physical Properties of Whey Protein–Hydroxypropylmethylcellulose Blend Edible Films
Article first published online: 3 OCT 2008
© 2008 Institute of Food Technologists®
Journal of Food Science
Volume 73, Issue 9, pages E446–E454, November/December 2008
How to Cite
Brindle, L.P. and Krochta, J.M. (2008), Physical Properties of Whey Protein–Hydroxypropylmethylcellulose Blend Edible Films. Journal of Food Science, 73: E446–E454. doi: 10.1111/j.1750-3841.2008.00941.x
- Issue published online: 3 NOV 2008
- Article first published online: 3 OCT 2008
- MS 20080291 Submitted 4/18/2008, Accepted 7/29/2008
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