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Volumn 16, Issue , 2012, Pages 148-154

Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films

Author keywords

Diffusion; Edible films; Moisture; Permeability; Sorption kinetics; Structure

Indexed keywords

BARRIER PROPERTIES; CARBOHYDRATE POLYMERS; CONDITIONING FILMS; EDIBLE FILMS; ELONGATION AT BREAK; FOOD APPLICATIONS; MALTODEXTRINS; MODIFIED STARCHES; MOISTURE SENSITIVITY; MOISTURE SORPTION; NEW PRODUCT; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; PLASTIC PACKAGING; PLASTICIZING EFFECTS; SORPTION KINETICS; SOY PROTEIN; SOY PROTEIN ISOLATES; STARCH ACETATES; WATER VAPOR ADSORPTION; WATER VAPOR PERMEABILITY; WATER VAPOR SORPTION;

EID: 84870570995     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.05.012     Document Type: Article
Times cited : (71)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.