FIRMLY-BOUND LYSOLECITHIN OF WHEAT STARCH

[1] Acker L., 1967, STARKE, V19, P275

[2] ACKER L, 1967, STARKE, V19, P233

[3] ANDERSON D. M. W., 1955, Journal of the Science of Food and Agriculture, V6, P587, DOI 10.1002/jsfa.2740061006

[4] BADENHUIZEN NP, 1959, PROTOPLASMATOLOGIA, V2

[5] THE FRACTIONATION OF NORMAL AND MOTTLED WHEAT STARCH BY ELUTION IN THE ABSENCE OF OXYGEN - VISCOMETRIC PROPERTIES OF THE AMYLOSE FRACTION [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1955, : 4047 - 4051

[6] Bechtel W. G., 1964, WHEAT CHEMISTRY TECH, P277

[7] GEDDES R, 1969, STARKE, V21, P148

[8] GRACZA R, 1965, STARCH CHEM TECHNOLO, V1, P105

[9] IWATA M, 1930, J AGR CHEM SOC JAPAN, V6, P759

[10] LEACH HW, 1962, CEREAL CHEM, V39, P318

[1] Acker L., 1967, STARKE, V19, P275

[2] ACKER L, 1967, STARKE, V19, P233

[3] ANDERSON D. M. W., 1955, Journal of the Science of Food and Agriculture, V6, P587, DOI 10.1002/jsfa.2740061006

[4] BADENHUIZEN NP, 1959, PROTOPLASMATOLOGIA, V2

[5] THE FRACTIONATION OF NORMAL AND MOTTLED WHEAT STARCH BY ELUTION IN THE ABSENCE OF OXYGEN - VISCOMETRIC PROPERTIES OF THE AMYLOSE FRACTION [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1955, : 4047 - 4051

[6] Bechtel W. G., 1964, WHEAT CHEMISTRY TECH, P277

[7] GEDDES R, 1969, STARKE, V21, P148

[8] GRACZA R, 1965, STARCH CHEM TECHNOLO, V1, P105

[9] IWATA M, 1930, J AGR CHEM SOC JAPAN, V6, P759

[10] LEACH HW, 1962, CEREAL CHEM, V39, P318