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A simple oxidation of starch in water by bromate was substantially improved by microwave activation. In the oxidation of native wheat starch its advantages were the highly reduced need of oxidant from 1.05 to 0.1–0.25equiv, shortened reaction time from 2 to 5.5h to 10min, and moderate or high yields of oxidation content (degree of oxidation 0.22–0.55) of water-soluble products. Acidic treatment before...
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