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INFLUENCE OF AROMA COMPOUNDS ON THE MECHANICAL PROPERTIES OF STARCH-BASED FOOD SYSTEMS

✍ Scribed by N. CAYOT; C. LAFARGE; G. ARVISENET; C. TAISANT

Book ID
111346638
Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
637 KB
Volume
31
Category
Article
ISSN
0022-4901

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## Abstract Glycerol‐plasticized starch films were modified by addition of various layered compounds as fillers, two being of natural origin (kaolinite, a neutral mineral clay, and hectorite, a cationic exchanger mineral clay) and two synthetic (layered double hydroxide, LDH, an anionic exchanger,