Aspects of the Physical Chemistry of Starch
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Elsevier
Reference291 articles.
1. The Fractionation of Starch
2. This terminology for the two major components appears to be in general usage, and is recommended in the “Report on Nomenclature in the Field of Macromolecules” by the International Union of Pure and Applied Chemistry, reported in J. Polymer Sci., 8, 257 (1952) It should be noted, however, that T. J. Schoch (In “Starch and its Dervaties,” J. A. Radelly, ed., Chapman and Hall, London, 1953 Vol. 1, p. 123) uses A-fraction and B-fraction for amylose and amploypectin, respectively.
3. “The Svedberg,”;Gralén,1944
4. Cellulose Studies
5. Structure of Starch and Cellulose
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