| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538861 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. ⺠Oxidised starch films had lower solubility and WVP and higher tensile strength compared to the native starch films. ⺠The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Elessandra da Rosa Zavareze, Vânia Zanella Pinto, Bruna Klein, Shanise Lisie Mello El Halal, Moacir Cardoso Elias, Carlos Prentice-Hernández, Alvaro Renato Guerra Dias,