Studies on Starches of High Amylose-Content. Part VI. Observations on the Stability of Aqueous Dispersions of Waxy Maize, Maize, and Amylomaize Starches; and the Self-fractionation of Amylomaize-Reference-Cited by-同舟云学术

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Studies on Starches of High Amylose-Content. Part VI. Observations on the Stability of Aqueous Dispersions of Waxy Maize, Maize, and Amylomaize Starches; and the Self-fractionation of Amylomaize

Published:1966 Issue:8 Volume:18 Page:240-243
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

Reference6 articles.

1. and : Carbohydrate Res., in the press.

2. Studies on Starches of High Amylose-Content. Part V. The Ultracentrifugal Fractionation of Aqueous Dispersions of Amylomaize Starch

3. and : unpublished work.

4. The Isolation of Cereal Starches in the Laboratory

Cited by 7 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. Methodologies for producing amylose: A review;Critical Reviews in Food Science and Nutrition;2015-05-15

2. Amylose and Amylopectin Interact in Retrogradation of Dispersed High-Amylose Starches;Cereal Chemistry Journal;1999-03

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

5. Some Observations on the Stability of Amylose and Amylopectin in Aqueous Solution;Starch - Stärke;1971

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