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Autor:
Mona AGHAZADEH, Roselina KARIM, Russly ABDUL RAHMAN, Muhammad Tauseef SULTAN, Stuart Kenth JOHNSON, Maryam PAYKARY
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 403-409 (2018)
The physical properties of corn, wheat and rice starch edible films with different level of glycerol were evaluated. Starch films exhibited an apparent endothermic peak in the range of 151-199°C with corn starch film with 1.6% glycerol having a rela
Externí odkaz:
https://doaj.org/article/45fcfebc016e44ab93664ff9af151de4