CHARACTERIZATION OF STARCH AND ITS COMPONENTS .1. SEMI-MICRO ESTIMATION OF STARCH AND ITS COMPONENTS IN AQUEOUS SOLUTION

被引：19

作者：

ADKINS, GK

BANKS, W

GREENWOO.CT

MACGREGO.AW

机构：

[1] Department of Chemistry, University of Edinburgh, Edinburgh, West Mains Road

来源：

STARKE | 1969年 / 21卷 / 03期

关键词：

D O I：

10.1002/star.19690210302

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：57 / &

共 15 条

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[3]

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[4]

COMMERFORD JD, 1963, CEREAL CHEM, V40, P482

[5]

FLEMING I, PERSONAL COMMUNICATI

[6]

FLEMING ID, 1965, BIOCHEM J, V98, pP13

[7]

FULLER C. H. F., 1955, Journal of the Science of Food and Agriculture, V6, P656, DOI 10.1002/jsfa.2740061103

[8]

HASSID W. Z., 1937, Industrial and Engineering Chemistry. Analytical edition, V9, P228, DOI 10.1021/ac50109a015

[9] Determination of reducing sugars and sucrose in plant materials [J].

Hassid, WZ .

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FULLER, CHF ;

GOLDENBERG, N .

JOURNAL OF THE SOCIETY OF CHEMICAL INDUSTRY-LONDON, 1947, 66 (04) :117-121