Definitions
from The Century Dictionary.
- noun The state or quality of being fibrous.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun The state or quality of being
fibrous .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun the quality of being fibrous
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support

Help support Wordnik (and make this page ad-free) by adopting the word fibrousness.
Examples
-
The fibrousness of this carbohydrate means that it is digested gradually, providing a consistent release of fuel so that you have plenty of energy to burn calories—and you can benefit from thermogenesis.
Fire Up Your Metabolism Lyssie Lakatos 2004
-
They are more easily overcooked to a dry fibrousness than ordinary meats.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
In Japan, most Hachiya per-simmons are dried, massaged every few days to even out the moisture and break down some of the fibrousness to a soft, doughy consistency.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
There are hundreds of varieties with very different qualities, including flavor and degrees of fibrousness and astringency.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
In Japan, most Hachiya per-simmons are dried, massaged every few days to even out the moisture and break down some of the fibrousness to a soft, doughy consistency.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
There are hundreds of varieties with very different qualities, including flavor and degrees of fibrousness and astringency.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
They are more easily overcooked to a dry fibrousness than ordinary meats.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Whenever possible, meat is carved across the grain of the muscle fibers to reduce the impression of fibrousness in the mouth and make the meat easier to chew.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Whenever possible, meat is carved across the grain of the muscle fibers to reduce the impression of fibrousness in the mouth and make the meat easier to chew.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
The royal Irishmen excluded "coal-blackness" and included fibrousness: so then that this substance was "marsh paper," which "had been raised into the air by storms of wind, and had again fallen."
The Book of the Damned Charles Fort
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.