EFFECT OF CONTENT AND TEMPERATURE ON THE PHASE TRANSITIONS OF POLYMER COMPOSITES DOPED BY KAPPA CARRAGEENAN AND ALGINATE
Source
Novel Approaches of Nanotechnology in FoodVolume
1Pages
201-235Collections
Keywords
Molecular-Size Distribution3-Dimensional Polymers
Mechanical-Properties
Gel Formation
Sol-Gel
Photon Transmission
Paam Hydrogels
Release
Fluorescence
Acrylamide