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Edible films prepared from soy protein isolate (SPI), with and without the phenolic compounds, rutin and epicatechin, as cross linking agents, were tested for their mechanical, optical and water vapour barrier properties. The addition of rutin significantly increased puncture strength (9.3N) over SPI alone (6.4N) whereas epicatechin had no effect. Tensile strengths of SPI films with rutin and epicatechin...
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