Studies on Starches of High Amylose-Content. Part III The Fractionation and Properties of the Components: A Review
- 1 January 1966
- journal article
- review article
- Published by Wiley in Starch ‐ Stärke
- Vol. 18 (6), 171-176
- https://doi.org/10.1002/star.19660180602
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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- Physical Properties and Chemical Structure of High‐Amylose Corn Starch FractionsStarch ‐ Stärke, 1964
- Isolation of Starch from Corn and Amylomaize After a Neutral Chemical SteepStarch ‐ Stärke, 1964
- Fractionation of Amylomaize StarchesStarch ‐ Stärke, 1963
- High‐Amylose Corn Starch FractionsStarch ‐ Stärke, 1961
- Separation of amylose from amylopectin of starch by an extraction‐sedimentation procedureJournal of Polymer Science, 1958
- The Structure of a New Starch of High Amylose Content2Journal of the American Chemical Society, 1955
- Fractionation of Starches from Smooth and Wrinkled Seeded Peas. Molecular Weights, End-group Assays and Iodine Affinities of the Fractions2Journal of the American Chemical Society, 1953
- Inheritance of Starch Content and Amylose Content of the Starch in Peas (Pisum sativum)1Agronomy Journal, 1951
- The Fractionation of StarchPublished by Elsevier ,1945