Starch–methylcellulose based edible films: rheological...

Journal of Food Engineering 2003 Vol. 59; Iss. 1

Starch–methylcellulose based edible films: rheological properties of film-forming dispersions

Donatella Peressini, Barbara Bravin, Romano Lapasin, Cristian Rizzotti, Alessandro Sensidoni
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Volume:
59
Year:
2003
Language:
english
Pages:
8
DOI:
10.1016/s0260-8774(02)00426-0
File:
PDF, 374 KB
english, 2003
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