The Thermal Degradation of Starch Part III. The Formation of Decomposition Products from Starch and Related Materials at Temperatures between 175°C and 400°C-Reference-Cited by-同舟云学术

The Thermal Degradation of Starch Part III. The Formation of Decomposition Products from Starch and Related Materials at Temperatures between 175°C and 400°C

Published:1963 Issue:10 Volume:15 Page:359-363
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Bryce D. J.,Greenwood C. T.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference5 articles.

1. and : „Gas-Liquid Chromatography”, Interscience, New York, 1962, p. 257.

2. Spectrophotometric determination of fluoride a comparative study and a suggestion for evaluating photometric data

3. A SIMPLIFIED PHOTOMETRIC ANALYSIS FOR SERINE AND FORMALDEHYDE

4. On the presence and detection of furfural in vinegar

5. 1,6-Anhydrohexofuranoses, A New Class of Hexosans

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