Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties

Edible composite films comprised of wheat gluten as the structural matrix and various concentrations of different lipids as the moisture barrier component were tested for water vapour permeability, dispersion in water, opacity and mechanical properties. the effects of lipids on the functional proper...

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Veröffentlicht in:International journal of food science & technology 1994-02, Vol.29 (1), p.39-50
Hauptverfasser: Gontard, N, Duchez, C, Cuq, J.L, Guilbert, S
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Sprache:eng
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