机译:基于木薯淀粉的高水解度聚乙烯醇包覆的烘焙泡沫
Univ Estadual Londrina, Dept Biochem & Biotechnol, CCE, POB 10-011, BR-86057970 Londrina, PR, Brazil;
Univ Estadual Londrina, Dept Food Sci & Technol, CCA, POB 10-011, BR-86057970 Londrina, PR, Brazil;
Univ Estadual Londrina, Dept Food Sci & Technol, CCA, POB 10-011, BR-86057970 Londrina, PR, Brazil;
Univ Estadual Londrina, Dept Biochem & Biotechnol, CCE, POB 10-011, BR-86057970 Londrina, PR, Brazil;
Food packaging; Degree of hydrolysis; Water sorption properties;
机译:木薯淀粉,甘蔗渣纤维和蒙脱土的烘焙泡沫的物理性质,光降解和生物降解
机译:基于木薯淀粉,甘蔗渣纤维和蒙脱土的烘焙泡沫的性能
机译:基于木薯淀粉,向日葵蛋白和纤维素纤维的生物可降解泡沫,通过烘烤工艺获得
机译:基于木薯淀粉,聚乙烯醇和蒙脱石的挤出纳米复合材料的功能性能
机译:木薯淀粉的协同酶水解和木薯废物的厌氧消化。
机译:低密度木基刨花板与可膨胀酸木薯淀粉的粘合:初步研究
机译:基于木薯淀粉,聚乙烯醇和蒙脱土的可生物降解薄膜的物理性能