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Functional properties of starch-chitosan blend bionanocomposite films for food packaging: the influence of amylose-amylopectin ratios
The present study is focused on the influence of amylose and amylopectin ratio on crystallinity, water barrier, mechanical, morphological and anti-fungal properties of starch-based bionanocomposite films. The different sources of starch containing various proportion of amylose and amylopectin (high...
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| Опубликовано в: : | J Food Sci Technol |
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| Главный автор: | |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8292515/ https://ncbi.nlm.nih.gov/pubmed/34366454 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04908-2 |
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