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. 2019 Jun 4;8(6):193. doi: 10.3390/foods8060193

Figure 2.

Figure 2

Different bacterial cellulose (BC) textures: (a) oven-dried BC, (b) freeze-dried BC, (c) wet-grinded and then freeze-dried BC, and their corresponding scanning electron microscopy (SEM) images [(d): ×86,477, (e): ×45,721, and (f): ×43,015] (Experiment 1).