Effect of surfactants on water barrier and physical properties of tapioca starch/decolorized hsian-tsao leaf gum films

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 714-721

  Chen, Chien Hsien ^a   Kuo, Wen Shiuh ^b   Lai, Lih Shiuh ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b NATIONAL UNITED UNIVERSITY   (Taiwan)

Author keywords

Decolorized hsian tsao leaf gum; Edible Films; Physical properties; Surfactant; Tapioca starch; Water vapor permeability

Indexed keywords

MANIHOT ESCULENTA;

EID: 54049117543     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.06.006     Document Type: Article

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