RE: Surface Sizing using cationic starch vs oxidized starch/in mill modified starch by enzym

You are viewing a single comment's thread from:

Surface Sizing using cationic starch vs oxidized starch/in mill modified starch by enzym

in surface •  7 years ago 

Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:
https://www.researchgate.net/publication/280887077_Surface_sizing_with_cationic_starch_Its_effect_on_paper_quality_and_papermaking_process

surface
7 years ago by

Downvoting a post can decrease pending rewards and make it less visible. Common reasons:

  • Disagreement on rewards
  • Fraud or plagiarism
  • Hate speech or trolling
  • Miscategorized content or spam

Submit
$0.00
    1 vote
    1
    Authors get paid when people like you upvote their post.
    If you enjoyed what you read here, create your account today and start earning FREE STEEM!
    Sort Order:  
  • Trending
    • [-]
      ·  7 years ago 

    Hii Robot...this posting are a basic theory and also mixed with results from several research, not only those link. We took from http://www.tongaathulettstarch.co.za.

    Downvoting a post can decrease pending rewards and make it less visible. Common reasons:

    • Disagreement on rewards
    • Fraud or plagiarism
    • Hate speech or trolling
    • Miscategorized content or spam

    Submit
    $0.00