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- Borneo, Rafael, et al. Show all 3 Authors
- Journal of cereal science 2016 v.68 pp. 82-87
- color; food packaging; functional properties; microstructure; modulus of elasticity; permeability; relative humidity; scanning electron microscopy; storage time; tensile strength; triticale flour; water vapor
- ... In this study, new films based on triticale flour were prepared by using the casting technique. Colour, microstructure, mechanical, physicochemical and water vapour barrier properties were determined. Triticale flour films were aged up to 60 days at 52% relative humidity and 25 °C. The influence of storage time on functional properties was also studied. All films presented high (from 84.01 to 85.2 ...