Identification of botanical origins of starches using a glucose biosensor and amyloglucosidase

Author:

Chough Sung Hyo,Kim Keun Seoung,Hyung Ki Woo,Cho Hyu Ick,Park Hye Ryoung,Choi Ok Ja,Song Sang Ho,Rogers Kim R.

Publisher

Elsevier BV

Subject

Materials Chemistry,Electrical and Electronic Engineering,Metals and Alloys,Surfaces, Coatings and Films,Condensed Matter Physics,Instrumentation,Electronic, Optical and Magnetic Materials

Reference14 articles.

1. Starch identification and determination in sweetened fruit preparations;Chatel;J. Agric. Food Chem.,1996

2. Microscopic characteristics of starches in the identification of ground cereal grains;MacMasters;Agric. Food Chem.,1957

3. Isolation and physico-chemical properties of enset starch;Gebre-Mariam;Starch/Starke,1996

4. Determining the degree of starch gelatinization;Shetty;Cereal Chem.,1974

5. Structural characterization of legume ltarches.1. Studied on amylose, amylopectin, and beta-limit dextrins;Biliaderis;Cereal Chem.,1981

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