Rheological and structural characterization of cassava starches foam with low and high amylose contents-Reference-Cited by-同舟云学术

Rheological and structural characterization of cassava starches foam with low and high amylose contents

Published:2022-01 Issue:1 Volume:29 Page:
ISSN:1022-9760
Container-title:Journal of Polymer Research
language:en
Short-container-title:J Polym Res

Author:

da Silva Figueiró Camila^ORCID,Trojaner Maria Rachel,Calcagno Carmen Iara Walter,Santana Ruth Marlene Campomanes

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://link.springer.com/content/pdf/10.1007/s10965-021-02782-w.pdf

Reference35 articles.

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3. Abrelpe (2019) Panorama 2018/2019

4. Shogren RL, Lawton JW, Doane WM, Tiefenbacher KF (1998) Structure and morphology of baked starch foams. Polymer (Guildf) 39:6649–6655. https://doi.org/10.1016/S0032-3861(97)10303-2

5. Brandrup J, Bittner M, Michaeli W, Mendes G (1996) Recycling and Recovery of Plastics. Hanser Publishers, Munich

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