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Potato flour‐based film: Effect of gelatine on the rheological, thermal, mechanical and barrier properties.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5877, doi. 10.1111/ijfs.17352
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- Article
Effect of pH on the Properties of Potato Flour Film‐Forming Dispersions and the Resulting Films.
- Published in:
- Starch / Staerke, 2024, v. 76, n. 7/8, p. 1, doi. 10.1002/star.202300251
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- Article
Properties of Potato Flour Films as Affected by Ultrasonic Treatment.
- Published in:
- Starch / Staerke, 2023, v. 75, n. 3/4, p. 1, doi. 10.1002/star.202200232
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- Article
Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films.
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- Starch / Staerke, 2022, v. 74, n. 3/4, p. 1, doi. 10.1002/star.202100255
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- Article
Effect of Plasticizers on the Properties of Potato Flour Films.
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- Starch / Staerke, 2022, v. 74, n. 1/2, p. 1, doi. 10.1002/star.202100179
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- Article
Effect of Glycerol Content on the Properties of Potato Flour Films.
- Published in:
- Starch / Staerke, 2021, v. 73, n. 5/6, p. 1, doi. 10.1002/star.202000203
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- Article