Mechanical and thermal properties of yam starch films

Food Hydrocolloids

Volumn 19, Issue 1, 2005, Pages 157-164

  Mali, Suzana ^a   Grossmann, Maria Victória E ^a   García, Maria A ^b   Martino, Miriam N ^b,c   Zaritzky, Noemi E ^b,c  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Edible films; Glass transition and thickness; Glycerol

Indexed keywords

GLYCEROL; STARCH;

ARTICLE; BIOFILM; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; GLASS TRANSITION TEMPERATURE; MOLECULAR MECHANICS; TEMPERATURE SENSITIVITY; TENSILE STRENGTH; THICKNESS; YAM; YOUNG MODULUS;

DIOSCOREA ALATA;

EID: 4444266893     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.05.002     Document Type: Article

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