EFFECT OF CONTENT AND TEMPERATURE ON THE PHASE TRANSITIONS OF POLYMER COMPOSITES DOPED BY KAPPA CARRAGEENAN AND ALGINATE
Özet
[Abstract Not Available]
Kaynak
Novel Approaches of Nanotechnology in FoodCilt
1Bağlantı
https://hdl.handle.net/20.500.12469/3707https://doi.org/10.1016/B978-0-12-804308-0.00007-8