Studies on the Starches of Barley Genotypes. A Comparison of the Starches from Normal and High-Amylose Barley
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference12 articles.
1. Fractionation of Starches from Smooth and Wrinkled Seeded Peas. Molecular Weights, End-group Assays and Iodine Affinities of the Fractions2
2. Studies on Starches of High Amylose-Content. Part III The Fractionation and Properties of the Components: A Review
3. Studies on the biosynthesis of starch granules. 2. The properties of the components of starches from smooth- and wrinkled-seeded peas during growth
4. Studies on Starches of High Amylose-Content. Part V. The Ultracentrifugal Fractionation of Aqueous Dispersions of Amylomaize Starch
5. Studies on starches of high amylose-content
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