How to cite:
Machida, K.; Sakai, Y. Development of Novel Construction Material from Food Waste. Preprints2021, 2021050740. https://doi.org/10.20944/preprints202105.0740.v1
Machida, K.; Sakai, Y. Development of Novel Construction Material from Food Waste. Preprints 2021, 2021050740. https://doi.org/10.20944/preprints202105.0740.v1
Machida, K.; Sakai, Y. Development of Novel Construction Material from Food Waste. Preprints2021, 2021050740. https://doi.org/10.20944/preprints202105.0740.v1
APA Style
Machida, K., & Sakai, Y. (2021). Development of Novel Construction Material from Food Waste. Preprints. https://doi.org/10.20944/preprints202105.0740.v1
Chicago/Turabian Style
Machida, K. and Yuya Sakai. 2021 "Development of Novel Construction Material from Food Waste" Preprints. https://doi.org/10.20944/preprints202105.0740.v1
Abstract
Highlights: A new material with a bending strength higher than that of concrete was developed using vegetable or fruit waste. The new material maintains the color, taste, and flavor of the original vegetable or fruit. Without water resistant treatment, the material is edible and can be conditioned with seasonings
Engineering, Architecture, Building and Construction
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
