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The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches

Crossref DOI link: https://doi.org/10.1007/s00289-019-02826-8

Published Online: 2019-05-25

Published Print: 2020-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Altayan, Mhd. Mazen http://orcid.org/0000-0002-4004-0619
Ayaso, Manar

Al Darouich, Tammam

Karabet, Francois
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Text and Data Mining valid from 2019-05-25

Version of Record valid from 2019-05-25
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Article History

Received: 19 February 2019

Revised: 9 May 2019

Accepted: 20 May 2019

First Online: 25 May 2019

Change Date: 11 March 2020

Change Type: Correction

Change Details: A Correction to this paper has been published:

Change Details: https://doi.org/10.1007/s00289-020-03159-7

Updates are available Correction dated 2020-03-11

Click to view Correction: https://doi.org/10.1007/s00289-020-03159-7