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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |