Effect of surfactants on water barrier and physical properties of tapioca starch/decolorized hsian-tsao leaf gum films

Author:

Chen Chien-Hsien,Kuo Wen-Shiuh,Lai Lih-Shiuh

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

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3. The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.);Ayranci;Food Chemistry,2004

4. Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer;Chen;Food Hydrocolloids,2008

5. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit;Chien;Journal of Food Engineering,2007

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