STRUCTURE AND PROPERTIES OF CELLULOSE-STARCH BLEND FILMS REGENERATED FROM AQUEOUS SODIUM HYDROXIDE SOLUTION

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MIYAMOTO H.; YAMANE C.; SEGUCHI M.

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Journal Paper

Paper Information

Journal: FOOD SCIENCE AND TECHNOLOGY RESEARCH Year:2009 | Volume:15 | Issue:4 Page(s): 403-412

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Information Journal Paper

Title

STRUCTURE AND PROPERTIES OF CELLULOSE-STARCH BLEND FILMS REGENERATED FROM AQUEOUS SODIUM HYDROXIDE SOLUTION

Author(s)

MIYAMOTO H. | YAMANE C. | SEGUCHI M. | Issue Writer Certificate

Keywords

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Abstract

Cites

EVALUATION OF PRODUCED DIETARY FIBER FROM WHEAT BRAN AS A FAT REPLACER IN MAYONNAISE
RHEOLOGICAL PROPERTIES OF LOW FAT MAYONNAISE WITH DIFFERENT LEVELS OF MODIFIED WHEAT BRAN

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APA: Copy

MIYAMOTO, H., YAMANE, C., & SEGUCHI, M.. (2009). STRUCTURE AND PROPERTIES OF CELLULOSE-STARCH BLEND FILMS REGENERATED FROM AQUEOUS SODIUM HYDROXIDE SOLUTION. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 15(4), 403-412. SID. https://sid.ir/paper/628642/en

Vancouver: Copy

MIYAMOTO H., YAMANE C., SEGUCHI M.. STRUCTURE AND PROPERTIES OF CELLULOSE-STARCH BLEND FILMS REGENERATED FROM AQUEOUS SODIUM HYDROXIDE SOLUTION. FOOD SCIENCE AND TECHNOLOGY RESEARCH[Internet]. 2009;15(4):403-412. Available from: https://sid.ir/paper/628642/en

IEEE: Copy

H. MIYAMOTO, C. YAMANE, and M. SEGUCHI, “STRUCTURE AND PROPERTIES OF CELLULOSE-STARCH BLEND FILMS REGENERATED FROM AQUEOUS SODIUM HYDROXIDE SOLUTION,” FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 15, no. 4, pp. 403–412, 2009, [Online]. Available: https://sid.ir/paper/628642/en

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