DEVELOPMENT OF SOME CHARACTERISTICS OF STARCHES EXTRACTED FROM NORMAL CORN AND AMYLOMAIZE GRAINS DURING THEIR FORMATION

被引：17

作者：

MERCIER, C

CHARBONNIERE, R

GALLANT, D

GUILBOT, A

机构：

来源：

STARKE | 1970年 / 22卷 / 01期

关键词：

D O I：

10.1002/star.19700220104

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：9 / +

页数：1

共 12 条

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[5] X-RAY DIFFRACTION STUDY OF CORN STARCHES WITH DIFFERENT AMYLOSE CONTENT
CHARBONNIERE, R
MERCIER, C
TOLLIER, MT
GUILBOT, A
[J]. STARKE, 1968, 20 (03): : 75 - +
[6] EWERS E, FUR FUTTERMITTEL EWG
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JENNESS, R
[J]. ANALYTICAL CHEMISTRY, 1953, 25 (05) : 802 - 804
[9] DEVELOPMENT OF STARCH AND PHYTOGLYCOGEN IN GOLDEN SWEET CORN
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SCHOCH, TJ
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (06) : 521 - 523
[10] STLEBE L, 1965, STARKE, V17, P341