Some Effects of Variations During Neutralization of Corn Syrup Process Liquors-Reference-Cited by-同舟云学术

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Some Effects of Variations During Neutralization of Corn Syrup Process Liquors

Published:1963 Issue:7 Volume:15 Page:256-259
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Scallet B. L.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference13 articles.

1. Method E-52 (Boric acid modification), Standard Analytical Methods of the Member Companies of the Corn Industries Research Foundation, Inc. (1952).

2. and : U. S. Patent 308,937, (1884).

3. and : U. S. Patent 1,556,854 (1925).

4. and : U. S. Patent 1,876,883 (1932).

5. and : U. S. Patent 2,797,176 (1957)

Cited by 1 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. Aspects of Color Formation and Removal in Corn Syrup;Starch - Stärke;1964

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