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A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo
http://hdl.handle.net/20.500.12678/0000003065
http://hdl.handle.net/20.500.12678/0000003065beb63c9f-2c92-4682-a751-9eb4a3bf2074
e5300ba0-e469-46cc-a0ff-1cdcf791b535
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Publication type | ||||||
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Journal article | ||||||
Upload type | ||||||
Publication | ||||||
Title | ||||||
Title | A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo | |||||
Language | en | |||||
Publication date | 2020-08-03 | |||||
Authors | ||||||
Htay Htay Myint | ||||||
Khaing Khaing Kyu | ||||||
Than Than Swe | ||||||
Description | ||||||
Keywords | ||||||
Bambusa tulda, salt solution, fermenting, EDXRF, AAS | ||||||
Journal articles | ||||||
3 | ||||||
Yadanabon University Research Journal | ||||||
11 |