Add time:07/19/2019         Source:sciencedirect.com

Incorporation of poly(ethylene glycol) 4000 and poly(ethylene glycol) 4000 distearate into tapioca starch influences the pattern of its thermal degradation. Involvement of free radicals generated by poly(ethylene glycol) decomposition is suggested as a plausible mechanism for the enhancement of the rate of thermal degradation of the starch.

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