Return to search

The Influence of Citric Acid, Glycerol and pH on Crosslinking and Their Effects on the Morphology, Mechanical and Thermal Properties of Tapioca Starch Films

No description available.

1. http://rave.ohiolink.edu/etdc/view?acc_num=osu1563494987482215

Identifer	oai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1563494987482215
Date	January 2019
Creators	Chi, Yuan
Publisher	The Ohio State University / OhioLINK
Source Sets	Ohiolink ETDs
Language	English
Detected Language	English
Type	text
Source	http://rave.ohiolink.edu/etdc/view?acc_num=osu1563494987482215
Rights	unrestricted, This thesis or dissertation is protected by copyright: some rights reserved. It is licensed for use under a Creative Commons license. Specific terms and permissions are available from this document's record in the OhioLINK ETD Center.