Comparison of Amylose Determination Methods and the Development of a Dual Wavelength Iodine Binding Technique
Author:
Affiliation:
1. Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919.
2. Corresponding author. Phone: (402) 472 2814. Fax: (402) 472 1693. E-mail address: djackson@unlnotes.unl.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference16 articles.
1. Amylose and Amylopectin Content of Starches Determined by their Iodine Complex Formation1
2. A Procedure to Measure Amylose in Cereal Starches and Flours with Concanavalin A
3. Protein and Apparent Amylose Contents of Milled Rice by NIR-FT/Raman Spectroscopy
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