Physicochemical properties and characterization of nata de coco from local food industries as a source of cellulose (Sifat fizikokimia dan pencirian nata de coco daripada industri makanan tempatan sebagai sumber selulosa)

Nata de coco, a dessert originally from the Philippines is produced by fermentation of coconut water with a culture of Acetobacter xylinum, a gram negative bacterium. Acetobacter xylinum metabolizes glucose in coconut juice and converts it into bacterial cellulose that has unique properties includin...

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Bibliographic Details
Main Authors: Nadia Halib, Mohd. Cairul Iqbal Mohd. Amin, Ishak Ahmad
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2012
Online Access:http://journalarticle.ukm.my/3292/
http://journalarticle.ukm.my/3292/
http://journalarticle.ukm.my/3292/1/08%2520Nadia.pdf

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