Characterization of banana, sugarcane bagasse and sponge gourd fibers of Brazil

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Characterization of blue agave bagasse fibers of Mexico (2013, positive): “There has been specific characterization of individual plant fibers including those of Brazil origin by the authors themselves such as coir and sisal [1–4,7–12] as well as part of studies on composites [5,6].”
Studies of the processing and characterization of corn starch and its composites with banana and sugarcane fibers from Brazil. (2010, methodology): “TGA/DTA studies of both types of fibers used here have been carried out and reported elsewhere (Guimarães et al., 2009a)”
A review on synthesis and characterization of commercially available natural fibers: Part II (2019, background): “reported that lignocellulose fibers like banana, sugarcane bagasse, and sponge gourd exhibit thermal stability at 200°C, while the decomposition and degradation of both cellulose and hemicellulose in these fibers take place at 300°C and 400°C, respectively (Guimaraes et al. 2009).”
Vegetal fibers in polymeric composites: a review (2015, neutral): “2 39 [28,36,38]”