Starch Identification and Determination in Sweetened Fruit Preparations. 2. Optimization of Dialysis and Gelatinization Steps, Infrared Identification of Starch Chemical Modifications-Reference-Cited by-同舟云学术

Starch Identification and Determination in Sweetened Fruit Preparations. 2. Optimization of Dialysis and Gelatinization Steps, Infrared Identification of Starch Chemical Modifications

Published:1997-02-01 Issue:2 Volume:45 Page:425-430
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chatel Stéphane¹,Voirin Alexandre¹,Artaud Jacques¹

Affiliation:

1. Laboratoire d'Analyse et de Valorisation des Biomolécules, Université d'Aix-Marseille d'Economie et des Sciences, IUT, 142 Traverse C. Susini, 13388 Marseille Cedex 13, France, and Centre International de Recherche Daniel Carasso, 15 Avenue Galilée, 92350 Le Plessis Robinson, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960343%2B

Reference12 articles.

1. Starch Identification and Determination in Sweetened Fruit Preparations

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