Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies
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چکیده
Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies | Crislayne Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Claudia Cirineo Ferreira Monteiro, Antonio Roberto Giriboni Monteiro Agricultural Journals
منابع مشابه
Variation in Microstructure and Mechanical Properties of Tre Gai bamboo (Bambusa stenostachya) with Position in the Culm
Bamboo, with its high strength-to-weight ratio as a fiber-reinforced composite material, has wide applications throughout the world. Tre Gai (bambusa stenostachya) bamboo is a popular industry material in Vietnam. This paper attempts to characterize the microstructure and mechanical properties of Tre Gai bamboo through a variety of tests and models. Volume fraction of fiber sheath with radial p...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2022
ISSN: ['1805-9317', '1212-1800']
DOI: https://doi.org/10.17221/23/2022-cjfs