Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film
Body Care Bulk Sizes This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film.Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose while glycerol was added to enhance the plasticity of the film.Operating temperature and time of 90 oC and 10