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    Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch

    Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch by Doina Dimonie, Miruna Musat, Sanda Maria Doncea, Celina Maria Damian, Liliana Anton, Eugeniu Vasile, Roxana Trusca, Maria Râpă

    Published 2015-01-01
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