Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food
- 1 November 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (6), 1400-1406
- https://doi.org/10.1111/j.1365-2621.1989.tb05121.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture BarrierJournal of Food Science, 1988
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- Use of an Edible Film to Maintain Water Vapor Gradients in FoodsJournal of Food Science, 1985
- Water Vapor Permeability of an Edible, Fatty Acid, Bilayer FilmJournal of Food Science, 1984
- Water Vapor Permeability of Edible Bilayer FilmsJournal of Food Science, 1984
- Influence of Temperature on the Measurement of Water Activity of Food and Salt SystemsJournal of Food Science, 1983
- A Rapid Psychrometric Procedure for Water Activity Measurement of Foods in the Intermediate Moisture RangeJournal of Food Protection, 1981