A STUDY OF AMYLOSE GELATION USING A SYNCHROTRON X-RAY SOURCE

被引：28

作者：

IANSON, KJ ^{[1
]}

MILES, MJ ^{[1
]}

MORRIS, VJ ^{[1
]}

RING, SG ^{[1
]}

NAVE, C ^{[1
]}

机构：

[1] SERC, DARESBURY LAB, WARRINGTON WA4 4AD, CHESHIRE, ENGLAND

来源：

CARBOHYDRATE POLYMERS | 1988年 / 8卷 / 01期

关键词：

D O I：

10.1016/0144-8617(88)90035-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：45 / 53

页数：9

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[5] THE ROLES OF AMYLOSE AND AMYLOPECTIN IN THE GELATION AND RETROGRADATION OF STARCH [J].

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CARBOHYDRATE RESEARCH, 1985, 135 (02) :271-281

[6] GELATION OF AMYLOSE [J].

MILES, MJ ;

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[7]

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