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Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content
- Source :
- Journal of Food Science. July-August, 1999, Vol. 64 Issue 4, p616, 7 p.
- Publication Year :
- 1999
-
Abstract
- Gelatin films were prepared
- Subjects :
- Gelatin -- Usage
Business
Food/cooking/nutrition
Subjects
Details
- ISSN :
- 00221147
- Volume :
- 64
- Issue :
- 4
- Database :
- Gale General OneFile
- Journal :
- Journal of Food Science
- Publication Type :
- Academic Journal
- Accession number :
- edsgcl.55802418