Preparation of native cassava starch and cross-linked starch blended foams

Starch/Staerke

Volumn 66, Issue 9-10, 2014, Pages 818-823

  Pornsuksomboon, Kanlaya ^a   Szécsényi, Katalin Mészáros ^b   Hollõ, Berta ^b   Kaewtatip, Kaewta ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Foam; Modified starch; Native cassava starch; Thermal stability

Indexed keywords

ADSORPTION; BLENDING; FOAMS; IMPACT STRENGTH; PLANTS (BOTANY); THERMODYNAMIC STABILITY;

ADSORPTION OF WATER; CASSAVA STARCH; CROSS-LINKED STARCH; MODIFIED STARCHES; STARCH BLENDS; STARCH FOAMS; STARCH RATIO; WATER ADSORPTION;

STARCH;

EID: 84906860386     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201400031     Document Type: Article

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