Starch, fiber and CaCO3 effects on the physical properties of foams made by a baking process

By G. Glenn, W. Orts, G. Nobes. 2001

155 citations recorded by the source corpus.

Subfields: Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/920e3b01296f709a927d8f0de6bc3cc496fa55c9

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In Biomaterials

1. N. Soykeabkaew
2. P. Supaphol
3. R. Rujiravanit

Citations in the corpus

• Preparation and characterization of jute-and flax-reinforced starch-based composite foams (2004, background): “The observed monotonous decrease in the flexural modulus of elasticity with increasing moisture content may be explained mainly based on the plasticizing effect, in which the increasing amount of absorbed moisture caused the foams to be less stiff (Dufresne et al., 1999; Glenn, Orts, & Nobes, 2001b”