Abstract
Crystalline-to-amorphous transformation of cellulose in water, just like that for starch upon cooking called gelatinisation, is revealed at 320°C and 25 MPa. © The Royal Society of Chemistry 2006.
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CITATION STYLE
APA
Deguchi, S., Tsujii, K., & Horikoshi, K. (2006). Cooking cellulose in hot and compressed water. Chemical Communications, (31), 3293–3295. https://doi.org/10.1039/b605812d
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