Structure and mechanical properties of brittle starch foams
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Abstract
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Research context
OpenAlex topics: Food composition and properties · Cellular and Composite Structures · Polymer Foaming and Composites
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References (12)
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12. C. Mercier, R. Charbonniere, D. Gallant and A. Guilbot, in “Polysaccharides in Food”, edited by J.M.V. Blanshard and J. R. Mitchell (Butterworths, London, 1979) p. 153.10.1016/B978-0-408-10618-4.50015-9 ↗