Fabrication and Characterization of Sodium Alginate Edible Films: Morphological, Structural, and Functional Characteristics of Cross Linked Sodium Alginate Edible Films
by Babu Bhagath Yerramathi, Manjula Kola
This focused academic work explores the fabrication and characterization of cross-linked sodium alginate edible films. It addresses their morphological, structural, and functional characteristics, offering a concise resource for readers interested in edible film materials and their scientific evaluation.
About This Book
This book examines the fabrication of cross-linked sodium alginate edible films.
It focuses on the morphological characteristics of these films and how their structure can be described.
The discussion also addresses structural and functional characteristics relevant to understanding the resulting materials.
Written by Babu Bhagath Yerramathi and Manjula Kola, this work presents a focused treatment of sodium alginate edible film research.
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