Effect of storage on the size distribution and amylose/amylopectin ratio in potato starch granules
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02849767.pdf
Reference8 articles.
1. Bates, L. F., D. French and R. E. Rundle. 1943. Amylose and amylopectin contents of starches determined by their iodine complex formation. J. Am. Chem. Soc. 65: 142–148.
2. Gilbert, L. M., G. A. Gilbert and S. P. Spragg. 1964. Amylose and amylopectin from potato starch. Methods in Carbohydrate Chem. IV: 25–27.
3. Johnson, T. and C. Boyle. 1918. Industrial and nutritive value of the potato in Ireland. J. Dept. Agr. Tech. Instr. Ireland. 18: 443–471.
4. McCready, R. M. and W. Z. Hassid. 1947. The separation and quantitative estimation of amylose and amylopectin in potato starch. J. Am. Chem. Soc. 65: 1154–1157.
5. Schoch, T. J. 1942. Fractionation of starch by selective precipitation with butanol. J. Am. Chem. Soc. 64: 2957–2961.
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