Author:
HANSULD MARY K.,BRIANT ALICE M.
Reference7 articles.
1. Amylose and Amylopectin Content of Starches Determined by their Iodine Complex Formation1
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3. 4. E. E. Hester, Some properties of selected edible starches as thickening agents and changes induced by sucrose . (Ph.D. thesis , Cornell University, Ithaca, New York, 1952 ).
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