Effect of Amylose Content on Physical and Mechanical Properties of Potato-Starch-Based Edible Films
Author:
Affiliation:
1. Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm700654h
Reference44 articles.
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3. Edible films made from sodium casemate, starches, sugars or glycerol. Part 1
4. Physical properties of polyol-plasticized edible blends made of methyl cellulose and soluble starch
5. Glass transition and physical properties of polyol-plasticised pullulan–starch blends at low moisture
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