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Characterization of Chemically Modified Potato Starch Films Through Enzymatic Degradation

✍ Scribed by J. I. Morán; V. P. Cyras; A. Vázquez; M. L. Foresti


Publisher
Springer US
Year
2010
Tongue
English
Weight
338 KB
Volume
19
Category
Article
ISSN
1572-8900

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## Abstract A new technique for design and preparation of self‐reinforced starch films is introduced. The films were based on a high‐amylose corn starch that was chemically modified in different ways. Hydroxypropylation was used to decrease gelatinization temperature and improve processability. The