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Mechanical and barrier properties of edible starch–protein-based films

✍ Scribed by J. H. Jagannath; C. Nanjappa; D. K. Das Gupta; A. S. Bawa

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
99 KB
Volume
88
Category
Article
ISSN
0021-8995

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## Abstract Banana starch was oxidized at three different levels and afterwards acetylated. The double‐modified starch was used for film preparation with the addition of chitosan. The physical, mechanical, and barrier properties were tested. The oxidation level increased the moisture content of the