Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression

Published 2019 View Full Article

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Title
Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression
Authors
Keywords
Cassava starch, Anthocyanins, Thermocompression, Freshness indicator, Intelligent packaging
Journal
FOOD HYDROCOLLOIDS
Volume 93, Issue -, Pages 317-324
Publisher
Elsevier BV
Online
2019-02-16
DOI
10.1016/j.foodhyd.2019.02.019

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