| نویسندگان | مسعود صلواتی-پروانه قادری شیخی آبادی |
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| نشریه | J IND ENG CHEM |
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| تاریخ انتشار | 2014-9-01 |
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| نمایه نشریه | ISI |
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چکیده مقاله
The effect of hydrothermal treatments on the properties of the natural potato was investigated. The
natural potato was chosen here because it is not only used for food, but also for other, nonfood purposes.
The obtained carbon nano and microstructures with different morphologies and size were characterized
by FT-IR, XRD, EDX, SEM and TEM. The effects of reaction parameters, such as temperature and reaction
time on the morphology and particle size of products were investigated. To the best of our knowledge,
there is no report on the fabrication of carbon nanostructures with natural potato.
