Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch

Author:

Gutiérrez Tomy J.,Tapia María Soledad,Pérez Elevina,Famá Lucía

Funder

Fondo Nacional de Ciencia y Tecnología (FONACIT)

Consejo Nacional de Investigaciones Científicas y Técnicas

University of Buenos Aires

UBACYT 2011–2014

UBACYT 2012–2015

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Effect of glycerol and amylose enrichment on cassava starch film properties;Alves;Journal of Food Engineering,2007

2. Standard methods for water vapor transmission of materials (E96–00) Annual Book of ASTM Standards;ASTM,1999

3. Standard test method for yellowness Index of plastics;ASTM D-1925,1995

4. A comparison between the physico-chemical properties of tuber and cereal starches;García;Food Research International,2009

5. Plasticizer effect on starch-based coatings applied to strawberries (Fragaria ananassa);García;Journal Agriculture Food Chemistry,1998

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