INTERACTION OF AMYLOSE-EXTENDER AND WAXY MUTANTS OF MAIZE (ZEA-MAYS-L) - FINE-STRUCTURE OF AMYLOSE-EXTENDER WAXY STARCH

被引：53

作者：

BOYER, CD ^{[1
]}

GARWOOD, DL ^{[1
]}

SHANNON, JC ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT HORTICUL,UNIVERSITY PK,PA 16802

来源：

STARKE | 1976年 / 28卷 / 12期

关键词：

D O I：

10.1002/star.19760281202

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：405 / 410

页数：6

共 23 条

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GREENWOOD, CT
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[J]. STARKE, 1974, 26 (09): : 289 - 300
[4] BOYER CD, 1976, CEREAL CHEM, V53, P327
[5] BOYER CP, IN PRESS
[6] GARWOOD DL, 1976, CEREAL CHEM, V53, P355
[7] GREENWOOD CT, 1960, CHEM IND LONDON, V35, P1110
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[J]. ANALYTICAL BIOCHEMISTRY, 1962, 4 (01) : 17 - &
[10] PROPERTIES OF THE FRACTIONS AND LINEAR SUBFRACTIONS FROM VARIOUS STARCHES
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KOOI, M
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