12—THE FRACTIONATION OF STARCH PART II—THE SEPARATION OF AMYLOSE AND AMYLOPECTIN
- 1 April 1949
- journal article
- research article
- Published by Taylor & Francis in Journal of the Textile Institute Transactions
- Vol. 40 (4), T208-T219
- https://doi.org/10.1080/19447024908659450
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- A New Method for the Separation of the Amylose and Amylopectin Components of StarchNature, 1946
- Separation of Amylose and Amylopectin by Certain Nitroparaffins2Journal of the American Chemical Society, 1945
- ADSORPTION OF FATTY ACID BY THE LINEAR COMPONENT OF CORN STARCHJournal of the American Chemical Society, 1944
- The Action of macerans Amylase on the Fractions from StarchJournal of the American Chemical Society, 1943
- Amylose and Amylopectin Content of Starches Determined by their Iodine Complex Formation1Journal of the American Chemical Society, 1943
- Fractionation of Starch by Selective Precipitation with ButanolJournal of the American Chemical Society, 1942
- SEPARATION OF STARCH INTO ITS TWO CONSTITUENTSJournal of the American Chemical Society, 1941