View of Physico-Chemical, Rheological, Structural, Thermal, Mechanical and Barrier Properties of Hybrid Powder and Films from Cassava Starch Crosslinked with Xanthan Gum

Return to Issue Details Physico-Chemical, Rheological, Structural, Thermal, Mechanical and Barrier Properties of Hybrid Powder and Films from Cassava Starch Crosslinked with Xanthan Gum Download Download PDF