Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

著者: Óscar L. Ramos, Isabel Reinas, Sara Baptista-Silva, João Carlos Fernandes, Miguel A. Cerqueira, Ricardo N. Pereira, António A. Vicente, Maria de Fátima Tavares Poças, Manuela Pintado, F. Xavier Malcata - Food Hydrocolloids 2012 被引用: 452