Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

<div>TGA profiles for epoxydized sunflower oil crosslinked with gluten and 1, 2, and 3% zinc chloride heated at 20°C/min.</div>

Journal of Chemistry

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Figure 4

Figure 4: Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils 

Figure 4 | Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils 