Effect of Modified Tapioca Starch on Mechanical, Thermal, and Morphological Properties of PBS Blends for Food Packaging

In this study, polybutylene succinate (PBS) was blended with five types of modified tapioca starch to investigate the effect of modified tapioca starch in PBS blends for food packaging by identifying its properties. Tensile and flexural properties of blends found deteriorated for insertion of starch...

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Detalles Bibliográficos
Autores principales: Ayu, Rafiqah S., Khalina, Abdan, Harmaen, Ahmad Saffian, Zaman, Khairul, Jawaid, Mohammad, Lee, Ching Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6290640/
https://www.ncbi.nlm.nih.gov/pubmed/30961112
http://dx.doi.org/10.3390/polym10111187

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6290640/
https://www.ncbi.nlm.nih.gov/pubmed/30961112
http://dx.doi.org/10.3390/polym10111187

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