The Behaviour and Identification of a Range of Starch and Starch‐Related Oligosaccharides Series on Gel Permeation Chromatography as a Function of Their Molecular Shapes

Publisher： John Wiley & Sons Inc

E-ISSN： 1521-379x|40|10|396-404

ISSN： 0038-9056

Source： STARCH / STAERKE, Vol.40, Iss.10, 1988-01, pp. : 396-404

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Cultivar difference in starch‐related physicochemical and functional properties of flours from ginseng (Panax ginseng) roots

By  

STARCH / STAERKE, Vol. 68, Iss. 9-10, 2016-09 ,pp. : 909-918

John Wiley & Sons Inc

Access to resources Recommend Favorite

Improving gel formation of rice starch added with cross‐linked resistant starch prepared from rice starch

By  

STARCH / STAERKE, Vol. 67, Iss. 9-10, 2015-09 ,pp. : 829-837

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Starch of Textural Properties of Surimi Gel

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 722-725

John Wiley & Sons Inc

Access to resources Recommend Favorite

Starch Bioengineering

By  

STARCH / STAERKE, Vol. 70, Iss. 1-2, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch Granules

By  

STARCH / STAERKE, Vol. 25, Iss. 4, 1973-01 ,pp. : 123-130

John Wiley & Sons Inc

Access to resources Recommend Favorite