Author:
Kerr Ralph W.,Argo Harry Gehman
Subject
Organic Chemistry,Food Science
Reference42 articles.
1. For an exposition on the chemical and physical structure of starch see, Chemistry and Industry of Starch, Academic Press, 2nd Ed. (1950).
2. The Molecular Magnitude of Amylopectin
3. The β-amylase of barley
4. La d�gradation de l'amylopectine par les ?-amylases. Recherches sur l'amidon 51
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