Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films

Author： Barreto P.L.M.   Roeder J.   Crespo J.S.   Maciel G.R.   Terenzi H.   Pires A.T.N.   Soldi V.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.82, Iss.3, 2003-08, pp. : 425-431

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