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003			MX-MdCICY
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040			_cCICY
090			_aB-9827
245	1	0	_aBiodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
490	0		_vJournal of Food Engineering, 85(3), p.435-443, 2008
520	3		_aBiodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays' microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46 and 0.59 g/cm3. The increment of fiber concentration from 10
650	1	4	_aBIODEGRADABLE
650	1	4	_aBAKED FOAMS
650	1	4	_aFOOD PACKAGING
650	1	4	_aSUNFLOWER PROTEINS
650	1	4	_aCASSAVA STARCH
650	1	4	_aCELLULOSE FIBERS
700	1	2	_aSalgado, P.R.
700	1	2	_aSchmidt, V.C.
700	1	2	_aMolina Ortiz, S.E.
700	1	2	_aMauri, A.N.
700	1	2	_aLaurindo, J.B.
856	4	0	_uhttps://drive.google.com/file/d/1Iuw07i0NgJGiQ0EsOsFVnKsxv8Eo1uBI/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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