Preparation of carboxymethylcellulose from nata de coco and its assessment as potential food additive
The suitability of nata de coco as raw material preparation of food-grade carboxymethyl-nata (CMN) was investigated. Four experiments were conducted to determine the effect of various conditions in the carboxymethylation of nata cellulose. The concentration of NaOH, mercerization time, shredding tim...
| Päätekijä: | |
|---|---|
| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1996.
|
| Aiheet: |