
Impact of Non Cellulosic Pectins on Oven Dry Weight Verification in Wet Spun Flax
Residual pectins in wet spun flax undergo thermal mass loss at 105 degrees Celsius, creating up to 1.8 percent dry weight errors in commercial mass verification.

Residual pectins in wet spun flax undergo thermal mass loss at 105 degrees Celsius, creating up to 1.8 percent dry weight errors in commercial mass verification.
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