Development and physiochemical characteristics of novel green composites made of laccase modified sugar cane bagasse cross-linked by citric acid
碩士 === 國立嘉義大學 === 食品科學系研究所 === 106 === In the first part of this study, hot pressed (150°C and 20-25 kgw/cm2) composite boards were made of SCB and CA at concentration of 0, 5, 10, 15, and 20 wt% SCB (denoted as SCB-CA 0, SCB-CA 5, SCB-CA 10, SCB-CA 15 and SCB-CA 20, respectively). Physiochemical pr...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/fp657a |