Interaction of Potato Starch with Different Ligands
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference25 articles.
1. Complex Formation between Starch and Organic Molecules
2. The Complexes of Fatty Acids with Amylose1
3. Starch Fractionation by Hydrophobic Complex Formation
4. A New Method for the Separation of the Amylose and Amylopectin Components of Starch
5. Separation of Amylose and Amylopectin by Certain Nitroparaffins2
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