Abstract
AbstractSummary: A new biodegradable thermoplastic material based on a wheat flour by‐product has been developed. The influence of protein content in wheat flour on the mechanical properties of the material has been investigated. For protein content between 4% and 10%, no influence of the protein content was evidenced, whereas beyond 10% w/w of proteins in the wheat flour, the mechanical properties of agro‐based materials decrease, thus confirming the advantage of using a wheat flour by‐product (i.e. with protein content below 8% w/w).
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
