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The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)-based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6b53a4cad2662ee5abfad8e136657c8
https://aperta.ulakbim.gov.tr/record/30771
https://aperta.ulakbim.gov.tr/record/30771
Publikováno v:
International Journal of Food Science & Technology; May2018, Vol. 53 Issue 5, p1269-1277, 9p, 1 Black and White Photograph, 3 Charts, 3 Graphs
