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This document discusses research into foamed potato starch materials. Four types of potato starch were foamed using a two-step extrusion process with an intermediate conditioning step to control moisture content. The second extrusion was performed with different dies to achieve varying porosity levels. The porosity, density, and water absorption capabilities of the foamed starches were characterized. Foams made from amylopectin potato starch exhibited the highest porosity, lowest density, and greatest absor

Author

Wayan Arnata

Language

EN