Effect of different drying methods on the morphology, crystallinity, swelling ability and tensile properties of nata de coco
Nata de coco or bacterial cellulose produced by Acetobacter xylinum is a unique type of biocellulose. It contains more than 90% of water. Dried nata was preferred compared to wet form since it is more convenient and portable with stable properties. Therefore, drying process is necessary in order to...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2014
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| Online Access: | http://journalarticle.ukm.my/7159/ http://journalarticle.ukm.my/7159/ http://journalarticle.ukm.my/7159/1/16_Norhayati_Pa%C3%94%C3%87%C3%96e.pdf |