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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(1):109-115

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.1.109

Article

Poly(3-hydroxybutyric acid)와 chitosan 뷸렌드 퓝봄의 물성 및 겿정 복성

구진경1, 김미라1,*
Mechanical and Crystallization Properties of the Blend Films of Poly(3-hydroxybutyric acid) with Chitosan
Jin-Kyung Gu1, Meera Kim1,*
1경북대학교 식품영양학과
1Department of Food Science and Nutrition, Kyungpook National University
*Corresponding author: Meera Kim, Department of Food Seience and Nutrition, Kyungpook National University, Daegu 702-701, Korea. Phone: 053-950-6233, Fax: 053-950-6229

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2002