Publication | Closed Access
Thermal properties and stability of cassava starch films cross-linked with tetraethylene glycol diacrylate
88
Citations
36
References
2005
Year
Food ChemistryMaterials ScienceEdible FilmEngineeringHealth SciencesEdible PackagingFunctional PropertyPolymer SciencePolysaccharideFood EngineeringFood ProcessingChemistryCassava Starch FilmsPolymer ChemistryThermal PropertiesTetraethylene Glycol Diacrylate
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