Molecular Weight Patterns of Nägeli Amylodextrins
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference13 articles.
1. XLIV.—The amylodextrin of W. Nägeli, and its relation to soluble starch
2. Nägeli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch types
3. Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch
4. Structural features of naegeli amylodextrin as indicated by enzymic degradation
5. The structural analysis of some amylodextrins
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