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...
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| Formato: | Tesis |
| Lenguaje: | English |
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1996.
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