THERMAL CHARACTERISTICS OF POLYLACTIC ACID/WHEAT GLUTEN BLENDS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2006.00073.x/fullpdf
Reference14 articles.
1. DSC study of biodegradable poly(lactic acid) and poly(hydroxy ester ether) blends
2. Filling of poly(lactic acid) with native starch
3. Properties of reactively blended soy protein and modified polyesters
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