Edible films were developed using different starch sources (corn starch and amylomaize). Starch suspensions were cold gelatinized with NaOH; either glycerol or sorbitol were used as plasticizer. Films were characterized by Differential Scanning Calorimetry (DSC), X-ray diffraction, Scanning Electron...
Research Assistant
AI chat, annotations, notes & similar papers
No comments yet
Be the first to share your thoughts!