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Edible films developed from carboxylic acid cross-linked sesame protein isolate: barrier, mechanical, thermal, crystalline and morphological properties

Crossref DOI link: https://doi.org/10.1007/s13197-017-2962-4

Published Online: 2017-11-18

Published Print: 2018-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy