Preparation and Characterization Nanocrystalline Cellulose as a Food Additive to Produce Healthy Biscuit Cream
Author:
Affiliation:
1. Student Research Committee Baqiyatallah University of Medical Sciences Tehran 1435116471 Iran
2. Nanobiotechnology Research Center Baqiyatallah University of Medical Sciences Tehran 1435116471 Iran
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000033
Reference62 articles.
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5. Structure, morphology and thermal characteristics of banana nano fibers obtained by steam explosion
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