𝔖 Bobbio Scriptorium
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Properties of baked starch foam with natural rubber latex

✍ Scribed by J. Shey; S.H. Imam; G.M. Glenn; W.J. Orts

Book ID
113657248
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
118 KB
Volume
24
Category
Article
ISSN
0926-6690

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## Abstract **Summary:** Several rubber/starch composites in which the starch particles are in an amorphous state and are smaller than 1 ΞΌm, prepared by directly mixing and co‐coagulating rubber latex and starch paste, exhibit higher hardness, stress at 100%, tensile strength, and tear strength rel