Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

Author:

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

Funder

FONACIT

CONICET

University of Buenos Aires

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference66 articles.

1. Stability of yam starch gels during processing;Amani;African Journal of Biotechnology,2005

2. Thermoplastic starch-waxy maize starch nanocrystals nanocomposites;Angellier;Biomacromolecules,2006

3. AOAC. Official methods of analysis. Association of Official Analytical Chemists. 13th ed. 1990, Washington, DC.

4. Propiedades químicas y funcionales del almidón modificado de plátano (Musa paradisiaca L. var. Macho);Bello-Pérez;Agrociencia,2002

5. Plasticizing–antiplasticizing effects of water on physical properties of cassava starch films in the glassy state;Chang;Journal of Food Science,2000

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