Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
作者： J.P. Cruz-Tirado , Raúl Siche , Arnold Cabanillas , Leo Díaz-Sánchez , R. Vejarano
DOI: 10.1016/J.PROENG.2017.07.026
关键词:
摘要: … in starch-based foam yet has not been reported. The aim of this work was development and characterize baked foams based on oca starch … bagasse fiber and montmorillonite [14]. The …
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