Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties

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Title
Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties
Authors
Keywords
Rice starch, Amylose content, Acetylation, Biodegradable films, Tensile strength, Thermal stability
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1614-1620
Publisher
Elsevier BV
Online
2016-11-01
DOI
10.1016/j.foodchem.2016.10.129

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