TY  - INPR
N1  - This article is licensed under a Creative Commons Attribution 3.0 Unported Licence, https://creativecommons.org/licenses/by/3.0/.
JF  - Nanoscale Advances
A1  - Britton, Beatrice
A1  - Zhang, Fangyuan
A1  - Anthony, David Benbow
A1  - Reyes, Cesar III DL
A1  - Pawlus, Michal
A1  - Williams, Gareth R
A1  - Clancy, Adam J
PB  - Royal Society of Chemistry (RSC)
Y1  - 2024/10/30/
SN  - 2516-0230
TI  - Nanopasta: Electrospinning Nanofibres of White Flour
AV  - public
N2  - 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.
ID  - discovery10199420
UR  - http://dx.doi.org/10.1039/d4na00601a
ER  -