The Fine-Structure of the Amylose Component of Starch-Reference-Cited by-同舟云学术

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The Fine-Structure of the Amylose Component of Starch

Published:1959 Issue:10 Volume:11 Page:294-298
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Banks W.,Greenwood C. T.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference34 articles.

1. Properties of the Fractions and Linear Subfractions from Various Starches

2. and : J. Chem. Soc. (1955), 3016.

3. Aspects of the Physical Chemistry of Starch

4. and : J. Chem. Soc. (1957), 2862.

Cited by 10 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. Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules;Carbohydrate Research;1987-07

2. Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit. 7. Untersuchung der Wirkung der Hypochloritoxydation auf Amylose mit Hilfe des Abbaues mit β-Amylase und Bestimmung des Jodbindungsvermögens;Starch - Stärke;1978

3. Application of Enzymic Methods to the Structural Analysis of Polysaccharides: Part I;Advances in Carbohydrate Chemistry and Biochemistry;1974

4. MOLECULAR PROPERTIES OF THE STARCH COMPONENTS AND THEIR RELATION TO THE STRUCTURE OF THE GRANULE;Annals of the New York Academy of Sciences;1973-02

5. STARCH AND GLYCOGEN;The Carbohydrates;1970

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