Etude diffractométrique des amidons de maïs à teneur variable en amylose
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference14 articles.
1. Abhandlungen zur physikalischen Chemie der Stärke und der Brotbereitung
2. Molecular association of starch at high temperature
3. ABSENCE OF COMBINED FATTY ACID IN CEREAL STARCHES
Cited by 16 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. Biochemical Study on Molecular Mechanism of Starch Synthesis;Nippon Nōgeikagaku Kaishi;1997
2. Alteration of the structural properties of starch components by the lack of an isoform of starch branching enzyme in rice seeds.;Journal of Biological Chemistry;1993-09
3. The relationship of the crystal structure of amylose polymorphs to the structure of the starch granule;Carbohydrate Polymers;1986
4. Enzymatic depolymerization of polysaccharides;Carbohydrate Polymers;1985-01
5. Structural Characterization of Amylopectin and Intermediate Material in Amylomaize Starch Granules;Agricultural and Biological Chemistry;1984-07
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