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Studies of the mechanical properties and the fermentation behavior of double layer alginate–chitosan beads, usingSaccharomyces cerevisiaeentrapped cells

✍ Scribed by Maria Liouni; Panos Drichoutis; Elias T. Nerantzis


Publisher
Springer
Year
2007
Tongue
English
Weight
301 KB
Volume
24
Category
Article
ISSN
1573-0972

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## Abstract Chitosan/calcium‐alginate beads were prepared by a coacervation method in aqueous medium. Their swelling properties and morphologies were studied. Complexed beads with a mean diameter of 500 μm were obtained by dropwise addition of a sodium alginate solution into a chitosan‐calcium chlo