| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601528 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Kefiran and corn starch can blend together to form a new composite edible film. ⺠The properties of the composite films were studied as a function of starch content. ⺠Films' TS and E values first increased and then decreased with starch addition. ⺠Increasing starch content first decreased and then increased the WVP of the films. ⺠The surface roughness of the films increased with increasing starch amounts.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ali Akbar Motedayen, Faramarz Khodaiyan, Esmail Atai Salehi,