Physicochemical properties and characterization of nata de coco from local food industries as a source of cellulose (Sifat fizikokimia dan pencirian nata de coco daripada industri makanan tempatan sebagai sumber selulosa)
Nata de coco, a dessert originally from the Philippines is produced by fermentation of coconut water with a culture of Acetobacter xylinum, a gram negative bacterium. Acetobacter xylinum metabolizes glucose in coconut juice and converts it into bacterial cellulose that has unique properties includin...
| Main Authors: | Nadia Halib, Mohd. Cairul Iqbal Mohd. Amin, Ishak Ahmad |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2012
|
| Online Access: | http://journalarticle.ukm.my/3292/ http://journalarticle.ukm.my/3292/1/08%2520Nadia.pdf |
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