Nata de coco (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Nata de coco" in Catalan language version.

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doi.org

dx.doi.org

Phisalaphong, Muenduen; Chiaoprakobkij, Nadda. Applications and Products—Nata de Coco. Boca Raton: CRC Press, 2016-04-19, p. 143–155. ISBN 978-0-429-10943-0.
Sihmawati, Rini Rahayu; Oktoviani, Devy; Untag, Wardah «ASPEK MUTU PRODUK NATA DE COCO DENGAN PENAMBAHAN SARI BUAH MANGGA». Heuristic, 11, 02, 22-03-2016. DOI: 10.30996/he.v11i02.619. ISSN: 2723-1585.
Piadozo, Ma. Eden S.. Nata de Coco Industry in the Philippines. Elsevier, 2016, p. 215-229.
Brown, Adrian J. «XLIII.—On an acetic ferment which forms cellulose». J. Chem. Soc., Trans., 49, 0, 1886, pàg. 432–439. DOI: 10.1039/ct8864900432. ISSN: 0368-1645.
Kamal, Tahseen; Ul-Islam, Mazhar; Fatima, Atiya; Ullah, Muhammad Wajid; Manan, Sehrish «Cost-Effective Synthesis of Bacterial Cellulose and Its Applications in the Food and Environmental Sectors». Gels, 8, 9, 30-08-2022, pàg. 552. DOI: 10.3390/gels8090552. ISSN: 2310-2861.
Salihu, Rabiu; Ansari, Mohamed Nainar Mohamed; Abd Razak, Saiful Izwan; Ahmad Zawawi, Nurliyana; Shahir, Shafinaz «Catalyst-Free Crosslinking Modification of Nata-de-Coco-Based Bacterial Cellulose Nanofibres Using Citric Acid for Biomedical Applications». Polymers, 13, 17, 31-08-2021, pàg. 2966. DOI: 10.3390/polym13172966. ISSN: 2073-4360.
Okiyama, Atsushi; Motoki, Masao; Yamanaka, Shigeru «Bacterial cellulose II. Processing of the gelatinous cellulose for food materials» (en anglès). Food Hydrocolloids, 6, 5, 01-11-1992, pàg. 479–487. DOI: 10.1016/S0268-005X(09)80033-7. ISSN: 0268-005X.
Phisalaphong, Muenduen; Tran, Tien-Khai; Taokaew, Siriporn; Budiraharjo, Rusdianto; Febriana, Gabriella Gita. Nata de coco Industry in Vietnam, Thailand, and Indonesia a aMuenduen Phisalaphong, Tien-Khai Tran, Son Chu-Ky, and Fernando Dourado have contributed equally to this work.. Elsevier, 2016, p. 231–236.
Pakpeankitvatana, V; Weratean, K; Thongmung, N; Komind, S; Mesomya, W «Effects of cereal and nata de coco supplementation on serum lipids in human». Planta Medica, 73, 09, 2007. DOI: 10.1055/s-2007-987355. ISSN: 0032-0943.
Radiman, Cynthia; Yuliani, Galuh «Coconut water as a potential resource for cellulose acetate membrane preparation». Polymer International, 57, 3, 2008, pàg. 502–508. DOI: 10.1002/pi.2374. ISSN: 0959-8103.
Jagannath, A.; Kalaiselvan, A.; Manjunatha, S. S.; Raju, P. S.; Bawa, A. S. «The effect of pH, sucrose and ammonium sulphate concentrations on the production of bacterial cellulose (Nata-de-coco) by Acetobacter xylinum». World Journal of Microbiology and Biotechnology, 24, 11, 10-06-2008, pàg. 2593–2599. DOI: 10.1007/s11274-008-9781-8. ISSN: 0959-3993.
Sharmin, Tajnuba; Ahmed, Neaj «DEVELOPMENT OF NATA DE COCO AND STRAWBERRY FLAVORED NATA DE COCO DRINK AND COMPARATIVE QUALITY EVALUATION». Science Heritage Journal, 5, 2, 10-10-2021, pàg. 34–40. DOI: 10.26480/gws.02.2021.34.40. ISSN: 2521-0858.

sciencedirect.com

Okiyama, Atsushi; Motoki, Masao; Yamanaka, Shigeru «Bacterial cellulose II. Processing of the gelatinous cellulose for food materials» (en anglès). Food Hydrocolloids, 6, 5, 01-11-1992, pàg. 479–487. DOI: 10.1016/S0268-005X(09)80033-7. ISSN: 0268-005X.

worldcat.org

Sihmawati, Rini Rahayu; Oktoviani, Devy; Untag, Wardah «ASPEK MUTU PRODUK NATA DE COCO DENGAN PENAMBAHAN SARI BUAH MANGGA». Heuristic, 11, 02, 22-03-2016. DOI: 10.30996/he.v11i02.619. ISSN: 2723-1585.
Brown, Adrian J. «XLIII.—On an acetic ferment which forms cellulose». J. Chem. Soc., Trans., 49, 0, 1886, pàg. 432–439. DOI: 10.1039/ct8864900432. ISSN: 0368-1645.
Kamal, Tahseen; Ul-Islam, Mazhar; Fatima, Atiya; Ullah, Muhammad Wajid; Manan, Sehrish «Cost-Effective Synthesis of Bacterial Cellulose and Its Applications in the Food and Environmental Sectors». Gels, 8, 9, 30-08-2022, pàg. 552. DOI: 10.3390/gels8090552. ISSN: 2310-2861.
Salihu, Rabiu; Ansari, Mohamed Nainar Mohamed; Abd Razak, Saiful Izwan; Ahmad Zawawi, Nurliyana; Shahir, Shafinaz «Catalyst-Free Crosslinking Modification of Nata-de-Coco-Based Bacterial Cellulose Nanofibres Using Citric Acid for Biomedical Applications». Polymers, 13, 17, 31-08-2021, pàg. 2966. DOI: 10.3390/polym13172966. ISSN: 2073-4360.
Okiyama, Atsushi; Motoki, Masao; Yamanaka, Shigeru «Bacterial cellulose II. Processing of the gelatinous cellulose for food materials» (en anglès). Food Hydrocolloids, 6, 5, 01-11-1992, pàg. 479–487. DOI: 10.1016/S0268-005X(09)80033-7. ISSN: 0268-005X.
Pakpeankitvatana, V; Weratean, K; Thongmung, N; Komind, S; Mesomya, W «Effects of cereal and nata de coco supplementation on serum lipids in human». Planta Medica, 73, 09, 2007. DOI: 10.1055/s-2007-987355. ISSN: 0032-0943.
Radiman, Cynthia; Yuliani, Galuh «Coconut water as a potential resource for cellulose acetate membrane preparation». Polymer International, 57, 3, 2008, pàg. 502–508. DOI: 10.1002/pi.2374. ISSN: 0959-8103.
Jagannath, A.; Kalaiselvan, A.; Manjunatha, S. S.; Raju, P. S.; Bawa, A. S. «The effect of pH, sucrose and ammonium sulphate concentrations on the production of bacterial cellulose (Nata-de-coco) by Acetobacter xylinum». World Journal of Microbiology and Biotechnology, 24, 11, 10-06-2008, pàg. 2593–2599. DOI: 10.1007/s11274-008-9781-8. ISSN: 0959-3993.
Sharmin, Tajnuba; Ahmed, Neaj «DEVELOPMENT OF NATA DE COCO AND STRAWBERRY FLAVORED NATA DE COCO DRINK AND COMPARATIVE QUALITY EVALUATION». Science Heritage Journal, 5, 2, 10-10-2021, pàg. 34–40. DOI: 10.26480/gws.02.2021.34.40. ISSN: 2521-0858.