| 1 | Lactic acid production from sucrose and sugar cane bagasse by Rhizopus oryzae was studied. | |
| 2 | The effect of different uniformity of bagasse - liquor on cooking quality was experimented. | |
| 3 | This article systematically discusses the process of bagasse molded manufacture and suggests optimum technological parameters. | |
| 4 | The results indicate that the critical strain of bagasse Kraft black liquor can be up to 10%. | |
| 5 | The effects of liquid ratio, time, temperature and catalyst on the liquefaction were investigated. |
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