The effects of pH, salt, heating and freezing on the physical properties of bacterial cellulose

The effects of pH, salt, heating and freezing on the physical properties of bacterial cellulose—nata

Published:1999-02 Issue:1 Volume:34 Page:23-26
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Chung Yunchung¹,Shyu Yuantay¹

Affiliation:

1. Department of Horticulture, National Taiwan University, Taipei, Taiwan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00231.x

Reference15 articles.

1. Studies on the optimum conditions for ‘nata de coco’ bacterium or ‘nata’ formation in coconut water.;Alaban C. A.;The Philippine Agriculturist,1967

2. Coconut as Food 1990 Philippine Coconut Research and Development Foundation J. A. Banzon O. N. Gonzalez S. Y. Dedeon O. C. Sanchez Chapter XIV Nata de coco 185 190

3. Preparation and storage qualities of fortified nata de coco.;Dolendo A. L.;The Philippine Journal of Science,1967

4. Bacterial cellulose. I. Factors affecting the production of cellulose by Acetobacter xylinum

5. The Chemistry and Technology of Cellulosic Copolymers

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