Polímeros vol.22 issue5; Abstract: S0104-14282012000500015

vol.22 issue5

Characterization of polyurethane/organophilic montmorilonite nanocomposites by low field NMR

Influence of Reprocessing in the formation of functional groups during low density polyethylene aging

author index

subject index

articles search

Home Page

alphabetic serial listing

Services on Demand

Article

Indicators

Cited by SciELO
Access statistics

Related links

Similars in SciELO

Bookmark

|More

Permalink

Polímeros

Print version ISSN 0104-1428

Abstract

LIMA, Bianca N. B. et al. Characterization of commercial edible starch flours. Polímeros [online]. 2012, vol.22, n.5, pp. 486-490. Epub Oct 18, 2012. ISSN 0104-1428. http://dx.doi.org/10.1590/S0104-14282012005000062.

Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).

Keywords : Starch; food biopolymers; commercial flour; low field NMR.

· abstract in Portuguese · text in Portuguese · pdf in Portuguese