Carioca bean starch upon synergic modification: characteristics and films properties.
Jarine A do EvangelhoBárbara BiduskiWyller M F da SilvaShanise Lisie Mello El HalalGabriela C LenhaniVânia Zanella PintoAlvaro R G DiasElessandra da Rosa ZavarezePublished in: Journal of the science of food and agriculture (2020)
The results obtained in the present study reflect a decrease in water vapor permeability, although a higher tensile strength was noted when oxidation was applied, as a single and as a first modification. © 2020 Society of Chemical Industry.
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