Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films
Adela Cristina Martinez Urango, Eric Keven Silva
Topics & Concepts
MaltodextrinStarchFood scienceMaterials sciencePotato starchComposite materialChemistrySpray dryingOrganic chemistryNanocomposite Films for Food PackagingFood composition and propertiesPolysaccharides Composition and Applications