Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film
This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose while glycerol was added to enhance the plasticity of the film. Operating temp...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
UJ Press
2024-06-01
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| Series: | Journal of Digital Food, Energy & Water Systems |
| Subjects: | |
| Online Access: | https://journals.uj.ac.za/index.php/DigitalFoodEnergy_WaterSystems/article/view/3237 |
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