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Use of an edible film to maintain water vapor differences in foods
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Preventing moisture transfer in a composite food using edible films: Experimental and mathematical study
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Lipid hydrophobicity and physical state effects on the properties of bilayer edible films
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Debeaufort, F., J.A. Quezada-Gallo, B. Delporte, and A. Voilley, Lipid Hydrophobicity and Physical State Effects on the Properties of Bilayer Edible Films, J. Memb. Sci. 180:47-55 (2000).
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Tempering influence on oxygen and water vapor transmission through a stearyl alcohol film
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edited by J.L. Multon, Lavoisier Tec & Doc, Paris
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Evaluation of edible, bilayer films for use as moisture barriers for food
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Barrier properties and surface characteristics of an edible bilayer film
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33751391427
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Hydrophobic films and their efficiency against moisture transfer. 1. Influence of the film preparation technique
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Permeability of acetostearin products to water vapour
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