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      The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends

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      Journal of Food Engineering

      Elsevier BV

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          Journal
          Journal of Food Engineering
          Journal of Food Engineering
          Elsevier BV
          02608774
          July 2008
          July 2008
          : 87
          : 2
          : 191-199
          Article
          10.1016/j.jfoodeng.2007.11.026
          © 2008

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