Effect of surfactants and drying rate on barrier properties of emulsified edible films
- 1 April 1995
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 30 (2), 183-190
- https://doi.org/10.1111/j.1365-2621.1995.tb01370.x
Abstract
No abstract availableKeywords
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