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
Examines the fabrication and characterization of cross-linked sodium alginate edible films, detailing their morphological, structural, and functional properties.
About This Book
This work investigates the preparation of sodium alginate edible films using cross-linking methods.
The study analyzes the morphological and structural characteristics of the resulting films.
Functional properties relevant to film performance are evaluated through experimental characterization.
Findings contribute to understanding the behavior of cross-linked sodium alginate materials.
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