Effect of different drying methods on the morphology, crystallinity, swelling ability and tensile properties of nata de coco

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Effect of different drying methods on the morphology, crystallinity, swelling ability and tensile properties of nata de coco

Nata de coco or bacterial cellulose produced by Acetobacter xylinum is a unique type of biocellulose. It contains more than 90% of water. Dried nata was preferred compared to wet form since it is more convenient and portable with stable properties. Therefore, drying process is necessary in order to...

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Bibliographic Details
Main Authors:	Norhayati Pa'e, Nur Idayu Abd Hamid, Nozieana Khairuddin, Khairul Azly Zahan, Kok, Fook Seng, Bazlul Mobin Siddique, Ida Idayu Muhamad
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2014
Online Access:	http://journalarticle.ukm.my/7159/ http://journalarticle.ukm.my/7159/1/16_Norhayati_Pa%C3%94%C3%87%C3%96e.pdf

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