Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging

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Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging

In this study, polybutylene succinate (PBS) was blended with five types of modified tapioca starch to investigate the effect of modified tapioca starch in PBS blends for food packaging by identifying its properties. Tensile and flexural properties of blends found deteriorated for insertion of starch...

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Bibliographic Details
Main Authors:	Shafi, Ayu Rafiqah, Abdan, Khalina, Ahmad Saffian, Harmaen, Mohd Dahlan, Khairul Zaman, Jawaid, Mohammad, Lee, Ching Hao
Format:	Article
Language:	English
Published:	MDPI 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72428/ http://psasir.upm.edu.my/id/eprint/72428/1/Effect%20of%20modified%20tapioca%20starch.pdf

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