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. 2021 Nov 23;10(12):2897. doi: 10.3390/foods10122897

Figure 1.

Figure 1

Water contact angles of “upper” and “lower” surfaces of potato starch-based films containing different SFO (spent frying oil) amounts (0, 10, 15 and 20% w/w related to starch dry weight) in the absence and presence of KOH (10% w/w related to the SFO weight). Different lowercase letters represent significantly different values (p < 0.05). * Hydrophobicity benchmark [31].