Publication | Closed Access
Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods
93
Citations
35
References
2013
Year
Food ChemistryEdible FilmWater Barrier CoatingsBaked FoodsProtein EngineeringFood EngineeringFood ProcessingBiomolecular EngineeringFood TechnologyFood SafetyHealth Sciences
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