Research Article
Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils
Figure 9
Water uptake of the epoxydized oils crosslinked with vital gluten or millet flour: weight increase of the epoxydized (a) cottonseed oil/gluten resin, (b) cottonseed oil/millet resin, (c) sesame oil/gluten resin, (d) sesame oil/millet resin, (e) sunflower oil/gluten resin, and (f) sunflower/millet resin.
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