Thongkorn Ploypetchara et al.
Journal of food science and technology, 55(9), 3757-3766 (2018-08-29)
The effect of some sugars (maltose, sucrose, and d-allulose) on different starch sources (normal corn, normal rice, waxy corn and waxy rice) to produce edible film was studied. Films were prepared using 3% (w/w) starch and 20% (w/w) sugar as