𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Influence of starch flavour interactions on rheological properties of low concentration starch systems

✍ Scribed by Jeannette Nuessli; Béatrice Conde-Petit; Ulrike Ruth Trommsdorff; Felix Escher

Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
463 KB
Volume
28
Category
Article
ISSN
0144-8617

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The influence of starch gelatinization o
The influence of starch gelatinization on the rheological, thermal, and morphological properties of poly(ɛ-caprolactone) with corn starch blends
✍ D.S. Rosa; C.G.F. Guedes; A.G. Pedroso; M.R. Calil 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 894 KB

Blends of poly(q-caprolactone) (PCL) with gelatinized and nongelatinized corn starch (PCL/starch ratios of 75/25, 50/50, and 25/75 wt.%) were prepared by mechanical processing and characterized by their melt flow index (MFI), water absorption (WA), differential scanning calorimetry (DSC), and light