PENGARUH MEDIUM PERENDAM TERHADAP SIFAT MEKANIK, MORFOLOGI, DAN KINERJA MEMBRAN NATA DE COCO
Nata de coco is bacterial cellulose which is produced by Acetobacter xylinum in fermentation process of coconut water. Based on its properties, nata de coco can be used as a membrane. Soaking medium in purification of nata de coco gel can influence structure, morphology, and performance of nata de c...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Jenderal Soedirman University
2008-05-01
|
| Series: | Molekul |
| Subjects: | |
| Online Access: | http://www.jmolekul.com/?download=3.1.28.pdf |