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The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition

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Published in:Advances in Materials Science
Format: Online Article RSS Article
Published: 2025
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container_title Advances in Materials Science
description
discipline_display Natural Sciences
discipline_facet Natural Sciences
format Online Article
RSS Article
genre Journal Article
id rss_article:16648
institution FRELIP
journal_source_facet Advances in Materials Science
publishDate 2025
publishDateSort 2025
record_format rss_article
spellingShingle The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition
Mathematics
Natural Sciences — Mathematical Sciences
Natural Sciences
sub_discipline_display Natural Sciences — Mathematical Sciences
sub_discipline_facet Natural Sciences — Mathematical Sciences
subject_display Mathematics
Natural Sciences — Mathematical Sciences
Natural Sciences
Mathematics
Natural Sciences — Mathematical Sciences
Natural Sciences
subject_facet Mathematics
Natural Sciences — Mathematical Sciences
Natural Sciences
title The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition
title_auth The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition
title_full The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition
title_fullStr The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition
title_full_unstemmed The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition
title_short The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition
title_sort the morphology and functional properties of thermoplastic starch films with psyllium husk (plantago ovata) flour addition
topic Mathematics
Natural Sciences — Mathematical Sciences
Natural Sciences
url https://sciendo.com/article/10.2478/adms-2025-0021