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Resumen:
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Xanthan gum deacetylation, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications influence on cassava starch-based films microstructure and color has been studied. X-ray diffraction and microscopic analysis have demonstrated that sucrose addition influenced (p!0.05) the film crystallinity during 60 days storage (75% RH, 23 8C). Although not enough to prevent sucrose crystallization, deacetylated xanthan gum addition delayed the crystallization process.
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