Study of Three-Dimensional Structure of Wheat Starch Granules Stained with Remazolbrilliant Blue Dye and Extracted with Aqueous Sodium Dodecyl Sulfate and Mercaptoethanol Solution-Reference-Cited by-同舟云学术

Study of Three-Dimensional Structure of Wheat Starch Granules Stained with Remazolbrilliant Blue Dye and Extracted with Aqueous Sodium Dodecyl Sulfate and Mercaptoethanol Solution

Published:1997-09 Issue:5 Volume:74 Page:548-552
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Seguchi Masaharu¹²,Kanenaga Kazuko¹

Affiliation:

1. Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-ku, Kobe City, Japan 614

2. Corresponding author. E-mail: seguchi@suma.kobe-wu.ac.jp

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference17 articles.

1. A Hypothesis for the Morphological Changes which Occur on Heating Lenticular Wheat Starch in Water

2. Colorimetric Method for Determination of Sugars and Related Substances

3. Scanning Electron Microscopy of Wheat Starch. III. Granule Development in the Endosperm

4. Ultrastructure of acid- and enzyme-modified cross-linked potato starch

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