Analysing starch structure
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/NVT6Q7H1R1623273.pdf
Reference284 articles.
1. 'Recent developments in our understanding of amylopectin structure';Manners;Carbohydr Polym,1989
2. Structures of amylose subfractions with different molecular sizes;Taked;Carbohydr Res,1992
3. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches;Fredriksson;Carbohydr Polym,1998
4. Effects of amylopectin branch chain length and amylose content on gelatinization and pasting properties of starch;Jane;Cereal Chem,1999
5. 'Relationship between the amylose and lipid contents of starches from diploid cereals';Morrison;J Cereal Sci,1984
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