Citation:
Mojumdar, S. C. , Moresoli, C. , Simon, L. C. , & Legge, R. L. . (2011). Journal of Thermal Analysis and Calorimetry. Edible wheat gluten (WG) protein films Preparation, thermal, mechanical and spectral properties. Retrieved from http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000290578800017&KeyUID=WOS:000290578800017