@article{discovery10199420,
            note = {This article is licensed under a Creative Commons Attribution 3.0 Unported Licence, https://creativecommons.org/licenses/by/3.0/.},
       publisher = {Royal Society of Chemistry (RSC)},
         journal = {Nanoscale Advances},
           title = {Nanopasta: Electrospinning Nanofibres of White Flour},
            year = {2024},
           month = {October},
        abstract = {White flour may be directly electrospun, providing a starch nanofiber alternative which avoids uneccessary industrial extraction and purificaiton. By dissolving 17 wt\% flour in warm formic acid and cooling, a dope can be created which can be electrospun into porous mats of 372 nm fibres of pasta.},
             url = {http://dx.doi.org/10.1039/d4na00601a},
          author = {Britton, Beatrice and Zhang, Fangyuan and Anthony, David Benbow and Reyes, Cesar III DL and Pawlus, Michal and Williams, Gareth R and Clancy, Adam J},
            issn = {2516-0230}
}