Effects of Exposure to Pulsed Light on Surface and Structural Properties of Edible Films Made from Cassava and Taro Starch

Article

Abstract: Edible films derived from starch have been proposed as packaging materials. However, they may suffer

Palabras claves:

atomic force microscopy, Contact angle, Pulsed light, starch, surface

Autores:

Gutiérrez T.J., Luis José Borrero González

Fuentes:

google

scopus