ロード中...
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...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|