Biocomposites Based on Plasticized Wheat Flours: Effect of Bran Content on Thermomechanical Behavior

In the present work, the effect of different bran content on the overall thermomechanical behavior of plasticized wheat flours (thermoplastic wheat flour; TPWF) was investigated. Refined flour (F0) with negligible bran fiber content, F1 flour (whole grain flour, 20% wt. bran), F3 (50% wt. bran) and...

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Detalles Bibliográficos
Autores principales: Dominici, Franco, Luzi, Francesca, Benincasa, Paolo, Torre, Luigi, Puglia, Debora
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600278/
https://www.ncbi.nlm.nih.gov/pubmed/33003627
http://dx.doi.org/10.3390/polym12102248

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600278/
https://www.ncbi.nlm.nih.gov/pubmed/33003627
http://dx.doi.org/10.3390/polym12102248

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