Fig. 1
From: Comparison of saccharification and fermentation of steam exploded rice straw and rice husk
![Fig. 1](http://media.springernature.com/full/springer-static/image/art%3A10.1186%2Fs13068-016-0599-6/MediaObjects/13068_2016_599_Fig1_HTML.gif)
Yield of rice straw and rice husk dry matter after steam explosion. Rice straw and rice husk were steam exploded into hot water after a residence time of 10 min at 180–230 °C. The residues were washed and aliquots freeze-dried