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Effect of nano-alumina concentration on the mechanical, rheological, barrier and morphological properties of guar gum
In this work, nano-alumina was utilized as a reinforcing agent for guar gum, with an aim to improve its performance properties; especially, mechanical and barrier i.e. water vapor transmission rate (WVTR). Films were prepared by the process of solution casting. Concentration of nano-alumina was vari...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2015
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926899/ https://ncbi.nlm.nih.gov/pubmed/27413221 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2114-7 |
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