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International Journal of Food Properties Volume 11, 2008 - Issue 2
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Original Articles

Thermal Properties of Starch-Based Biodegradable Foams Produced Using Supercritical Fluid Extrusion (SCFX)

Irfana Mariam Institute of Food Science, Cornell University, Ithaca, New York, USACorrespondence[email protected]
,
Ki Yul Cho Institute of Food Science, Cornell University, Ithaca, New York, USA
&
Syed S.H. Rizvi Institute of Food Science, Cornell University, Ithaca, New York, USA
Pages 415-426 | Received 18 Nov 2006, Accepted 11 May 2007, Published online: 23 Apr 2008

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