11—THE FRACTIONATION OF STARCH PART I—THE ESTIMATION OF AMYLOSE IN THE PRESENCE OF AMYLOPECTIN
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/19447024908659449
Reference18 articles.
1. Amylose and Amylopectin Content of Starches Determined by their Iodine Complex Formation1
2. The Molecular Constitution of Amylose and Amylopectin of Potato Starch
3. Photocolorimetric Determination of Starch in Paper
4. 233. The enzymic synthesis and degradation of starch. Part I. The synthesis of amylopectin
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2. A Research Note KINETIC STUDY OF RETROGRADATION OF CASSAVA STARCH GELS;Journal of Food Science;1976-09
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5. Die quantitative Bestimmung des Gehaltes an Amylose in St�rke nach der ?Blauwert?-Methode unter Verwendung des Universalcolorimeters von B. Lange;Fresenius' Zeitschrift f�r Analytische Chemie;1958
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