Properties of baked foams based on cassava starch, sugarcane bagasse fibers and montmorillonite
Ana E.S. Vercelheze, Farayde M. Fakhouri, Luiz H. Dall’Antônia, Alexandre Urbano, Elza Y. Youssef, Fábio Yamashita, Suzana MaliVolume:
87
Year:
2012
Language:
english
Pages:
9
DOI:
10.1016/j.carbpol.2011.09.016
File:
PDF, 1.39 MB
english, 2012