Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl<sub>2</sub> on the Rheological Properties of Cross-Linked Protein and Oxirane

<div>TGA degradation kinetics of epoxy resins.</div>

International Journal of Polymer Science

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Figure 2

Figure 2: Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl<sub>2</sub> on the Rheological Properties of Cross-Linked Protein and Oxirane 

International Journal of Polymer Science

Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

Figure 2

Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl₂ on the Rheological Properties of Cross-Linked Protein and Oxirane