Evaluación de la adhesión de un pegante realizado con almidón nativo de yuca (Manihot Sculenta Crantz) variedad M-Tai

In this study, the adhesive and shell forces of a glue were evaluated. The glue was made with native cassava starch (Manihot sculenta Crantz) variety M-Tai and sodium hydroxide was used as a hydrolyzing agent. In the preparation of the glue, five solutions of native cassava starch were valuated (10,...