Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite

Author:

Diéguez María Cristina Villamán,Pelissari Franciele Maria,Sobral Paulo José do Amaral,Menegalli Florencia Cecilia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. New strategies in the preparation of exfoliated thermoplastic starch–montmorillonite nanocomposites;Aouada;Industrial Crops and Products,2011

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3. Standard test method of water vapor transmission of materials (E96/E96M–12);ASTM,2012

4. Preparation and characterization of proteinous film from lentil (Lens culinaris): edible film from lentil (Lens culinaris);Bamdad;Food Research International,2006

5. Modeling the barrier properties of polymer-layered silicate nanocomposites;Bharadwaj;Macromolecules,2001

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