Effect of amylose:amylopectin ratio and rice bran addition on starch films properties-Reference-Cited by-同舟云学术

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Effect of amylose:amylopectin ratio and rice bran addition on starch films properties

Published:2014-10 Issue: Volume:111 Page:543-555
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Cano Amalia,Jiménez Alberto,Cháfer Maite,Gónzalez Chelo,Chiralt Amparo

Funder

Spanish Ministerio de Economía y Competitividad

FEDER

Spanish Ministerio de Educación, Cultura y Deporte

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference56 articles.

1. Rice bran protein-based edible films;Adebiyi;International Journal of Food Science and Technology,2008

2. Physico-chemical properties of potato starches;Alvani;Food Chemistry,2011

3. Standard test methods for water vapour transmission of materials;ASTM,1995

4. Standard test methods for specular gloss;ASTM,1999

5. Standard test method for tensile properties of thin plastic sheeting;ASTM,2001

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