Study of the Barrier and Mechanical Properties of Packaging Edible Films Fabricated with Hydroxypropyl Methylcellulose (HPMC) Combined with Electro-Activated Whey
Crossref DOI link: https://doi.org/10.1007/s41783-018-0039-0
Published Online: 2018-09-11
Published Print: 2018-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Akhtar, Muhammad-Javeed
Aïder, Mohammed http://orcid.org/0000-0003-1487-9274
Text and Data Mining valid from 2018-09-11
Article History
Received: 22 May 2018
Accepted: 7 September 2018
First Online: 11 September 2018