Starch-methylcellulose based edible films: Rheological properties of film-forming dispersions

Journal of Food Engineering

Volumn 59, Issue 1, 2003, Pages 25-32

  Peressini, Donatella ^a   Bravin, Barbara ^a   Lapasin, Romano ^b   Rizzotti, Cristian ^a   Sensidoni, Alessandro ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF TRIESTE   (Italy)

Author keywords

Edible films; Methylcellulose; Rheological properties; Starch

Indexed keywords

BLENDING; CELLULOSE DERIVATIVES; RHEOLOGY; STARCH; VISCOELASTICITY;

FILM-FORMING DISPERSIONS;

FOOD PRODUCTS;

CELLULOSE DERIVATIVES; MIXING; RHEOLOGY; STARCH; VISCOELASTICITY;

ZEA MAYS;

EID: 0037545953     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00426-0     Document Type: Article

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