Relationship between galactomannan structure and physicochemical properties of films produced thereof
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1961-6.pdf
Reference36 articles.
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2. Antoniou J, Fei L, Hamid M, Haroon JQ, Fang Z (2014) Physicochemical and thermomechanical characterization of tara gum edible films: effect of polyols as plasticizers. Carbohydr Polym 111:359–365. doi: 10.1016/j.carbpol.2014.04.005
3. Arvanitoyannis I, Eleni P, Atsuyoshi N (1997) Edible films made from sodium caseinate, starches, sugars or glycerol part 1. Carbohydr Polym 31:179–192. doi: 10.1016/S0144-8617(96)00123-3
4. Aydinli M, Tutas M (2000) Water sorption and water vapour permeability properties of polysaccharide (locust bean gum) based edible films. LWT Food Sci Technol 33(1):63–67. doi: 10.1006/fstl.1999.0617
5. Blibech M, Maktouf S, Chaari F, Zouari S, Neifar M, Besbes S, Ellouze-Ghorbel R (2013) Functionality of galactomannan extracted from tunisian carob seed in bread dough. J Food Sci Technol 52:1–7. doi: 10.1007/s13197-013-0966-2
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