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Improving functional properties of cassava starch-based films by incorporating xanthan, gellan or pullulan gums

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Improving functional properties of cassava starch-based films by incorporating xanthan, gellan or pullulan gums

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Sapper, M.; Talens Oliag, P.; Chiralt Boix, MA. (2019). Improving functional properties of cassava starch-based films by incorporating xanthan, gellan or pullulan gums. International Journal of Polymer Science. 2019:1-8. https://doi.org/10.1155/2019/5367164

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/157914

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Title: Improving functional properties of cassava starch-based films by incorporating xanthan, gellan or pullulan gums
Author: Sapper, Mayra Talens Oliag, Pau Chiralt Boix, Mª Amparo
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The effect of the partial substitution of cassava starch in edible films for 10 and 20 wt% of gellan, xanthan or pullulan gums was analysed in films obtained by casting. The tensile properties, barrier capacity to ...[+]
Copyrigths: Reconocimiento (by)
Source:
International Journal of Polymer Science. (issn: 1687-9422 )
DOI: 10.1155/2019/5367164
Publisher:
Hindawi Limited
Publisher version: https://doi.org/10.1155/2019/5367164
Project ID:
GV/GRISOLIA/2015/001
AEI/AGL2016-76699-R
Thanks:
This work was supported by the Ministerio de Economia y Competitividad (MINECO) of Spain as a part of projects [AGL2016-76699-R]. Mayra Sapper thanks the Conselleria de Educacion, Investigacion, Cultura y Deporte de la ...[+]
Type: Artículo

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