Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion

Autor:	Silvia Goyanes, Lucía Famá, Paula González‐Seligra
Rok vydání:	2021
Předmět:	Materials science business.product_category Nanocomposite Micro particles Starch Organic Chemistry chemistry.chemical_compound Chemical engineering chemistry Amylopectin Nano Die (manufacturing) Extrusion business Food Science
Zdroj:	Starch - Stärke. 74:2100080
ISSN:	1521-379X 0038-9056
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cbc0ec98dec8f32e8d159baacb40709d https://doi.org/10.1002/star.202100080 Zobrazit plný text záznamu Plný text