Structural and some nutritional characteristics of Velvet bean (Mucuna pruriens) and Lima bean (Phaseolus lunatus) starches
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201000119/fullpdf
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4. Solubilization effects on molecular weights of amylose and amylopectins of normal maize and barley starches;Bello-Pérez;Cereal Chem.,2009
5. Starch fractions as examples for non-randomly branched macromolecules. 2. Behavior in the semidilute region;Galinsky;Macromolecules,1996
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