Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties-Reference-Cited by-同舟云学术

Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties

Published:2019-11-13 Issue:4 Volume:57 Page:1331-1341
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Nagar Mohit,Sharanagat Vijay Singh,Kumar Yogesh,Singh Lochan

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04167-w.pdf

Reference38 articles.

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4. Arismendi C, Chillo S, Conte A, Del Nobile MA, Flores S, Gerschenson LN (2013) Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness. LWT Food Sci Technol 53(1):290–296

5. ASTM (1996) Standard test methods for water vapor transmission of materials-method E-96. In: Annual book of ASTM. American Society for Testing and Materials, Philadelphia

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