Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐Die Extrusion-Reference-Cited by-同舟云学术

Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐Die Extrusion

Published:2020-12-06 Issue:3-4 Volume:73 Page:2000167
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Guz Lucas¹²^ORCID,González‐Seligra Paula¹,Ochoa‐Yepes Oswaldo¹,Estevez‐Areco Santiago¹,Famá Lucía¹,Goyanes Silvia¹

Affiliation:

1. Departamento de Física, FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160, Pabellon 1, Ciudad Universitaria Buenos Aires 1428 Argentina

2. Instituto de Investigación e Ingeniería Ambiental (IIIA‐3ia), CONICET Universidad Nacional de San Martín 25 de Mayo y Francia San Martin Provincia de Buenos Aires 1650 Argentina

Funder

Universidad de Buenos Aires

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000167

Reference75 articles.

1. Food and Agriculture Organization Cassava production in 2018 Crops/World Regions/Production Quantity from pick lists UN Food and Agriculture Organization Corporate Statistical Database (FAOSTAT) 2019. Retrieved October 2020.http://faostat3.fao.org/browse/Q/QC/E

2. Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

3. Celiac disease: Overview and considerations for development of gluten-free foods

4. C. Ltda Cooperativa Agrícola Industrial San Alberto Retrieved October 2020.https://www.aldema.com.ar/

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