Characteristics of Biofoam Cups Made from Sugarcane Bagasse with Rhizopus oligosporus as Binding Agent

Figure 10

Effect of soybean flour addition ratio to bagasse 1 : 1 (SF1) and 1.5 : 1 (SF1.5) on the puncture strength of the biofoam cup (values followed by the same letter indicate nonsignificant differences).