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Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties
The study aimed at the development of elephant foot yam starch (EFYS) based edible film through blending of Xanthan (XG) and agar–agar (AA). Film thickness and density increased with increase in concentration of hydrocolloids and the respective highest value 0.199 mm and 2.02 g/cm(3) were found for...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054476/ https://ncbi.nlm.nih.gov/pubmed/32180629 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04167-w |
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