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Talita M. Santos, Alaídes M. B. Pinto, Ana Vitória de Oliveira, Hálisson L. Ribeiro, Carlos Alberto Caceres, Edson N. Ito and Henriette M. C. Azeredo Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions International Journal of Food Science & Technology 49

Version of Record online: 22 JAN 2014 | DOI: 10.1111/ijfs.12499

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Cassava starch films were added with different concentrations of carnauba wax (CW), which improved elongation, moisture resistance and water vapor permeability, but impaired tensile strength, modulus, and transparency of films.

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