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.2006 Aug 21:(31):3293-5.
doi: 10.1039/b605812d. Epub 2006 Jul 11.

Cooking cellulose in hot and compressed water

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Cooking cellulose in hot and compressed water

Shigeru Deguchi et al. Chem Commun (Camb)..

Abstract

Crystalline-to-amorphous transformation of cellulose in water, just like that for starch upon cooking called gelatinisation, is revealed at 320 degrees C and 25 MPa.

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