FUNCTIONAL PROPERTIES AND FOOD APPLICATIONS OF CHITOSAN EXTRACTED FROM DIFFERENT SOURCES
SAMAR MOHAMED MAHDY;
Abstract
The aim of this investigation was to extract chitin and chitosan from two major sources including shrimp wastes and fungal mycelia, as well as the use of different methods including traditional, autoclave and microwave methods in deacetylation of chitin e
Other data
| Title | FUNCTIONAL PROPERTIES AND FOOD APPLICATIONS OF CHITOSAN EXTRACTED FROM DIFFERENT SOURCES | Other Titles | الخصائص الوظيفية والتطبيقات الغذائية للشيتوزان المستخلص من مصادر مختلفة | Authors | SAMAR MOHAMED MAHDY | Keywords | FUNCTIONAL PROPERTIES AND FOOD APPLICATIONS OF CHITOSAN EXTRACTED FROM DIFFERENT SOURCES | Issue Date | 2013 | Description | The aim of this investigation was to extract chitin and chitosan from two major sources including shrimp wastes and fungal mycelia, as well as the use of different methods including traditional, autoclave and microwave methods in deacetylation of chitin e |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 117355g880.pdf | 127.51 kB | Adobe PDF | View/Open |
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