Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate

The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tens...

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Detalles Bibliográficos
Autores principales:	Flores, S., Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L.
Formato:	JOUR
Materias:	Drying Edible films Gelatinization Properties Tapioca starch Crystalline materials Heating Thin films Viscosity Sorbates Starch Manihot esculenta
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09639969_v40_n2_p257_Flores
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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