https://www.selleckchem.com/pr....oducts/ldc203974-imt
3% ASKG addition. On the other hand, the higher levels of gum substitution at 0.5% and 0.8% tended to disrupt this stronger network with visible signs of starch deformation, due to the inefficient entrapment of starch molecules during cooking as a result of the lack of gluten network. Magnetic graphene quantum dots were prepared and incorporated in cyclodextrin decorated chitosan. The resulting hybrid was then palladated and characterized using TEM, BET, TGA, XRD, VSM, ICP and FTIR spectroscopy. Next, the catalytic activity of t
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