Studies on Starches of High Amylose-Content. Part III The Fractionation and Properties of the Components: A Review-Reference-Cited by-同舟云学术

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Studies on Starches of High Amylose-Content. Part III The Fractionation and Properties of the Components: A Review

Published:1966 Issue:6 Volume:18 Page:171-176
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Adkins G. K.,Greenwood C. T.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. and : J. Chem. Soc. [London] (1962), 222.

2. PEA STARCH, A STARCH OF HIGH AMYLOSE CONTENT

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Properties of Corn Starch;Specialty Corns, Second Edition;2000-08-23

2. Physicochemical studies of starch from foxtail millet (Setaria italica Beauv.);Food Chemistry;1996-03

3. A comparison of the structures of the fractions of normal and high-amylose pea-seed starches prepared by precipitation with concanavalin A;Carbohydrate Research;1990-06

4. A CRITICAL EXAMINATION OF PROCEDURES FOR THE ISOLATION OF BARLEY STARCH;Journal of the Institute of Brewing;1988-05-06

5. Studies on Starches of High Amylose Content. Part 17. A Review of Current Concepts;Starch - Stärke;1974

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