A Study of the Mild Oxidation of Wheat Starch and Waxy Maize Starch by Sodium Hypochlorite in the Alkaline ph Range
- 1 January 1962
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 14 (8) , 278-290
- https://doi.org/10.1002/star.19620140805
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Oxidation of Amylopectin with Hypochlorite at Different Hydrogen Ion Concentrations1,2Journal of the American Chemical Society, 1957
- Action of Alkaline Hypochlorite on Corn Starch Amylose and Methyl 4-O-Methyl-D-glucopyranosides1,2Journal of the American Chemical Society, 1956
- ESTIMATION OF CARBOXYL, ALDEHYDE, AND KETONE GROUPS IN HYPOCHLOROUS ACID OXYSTARCHESCanadian Journal of Chemistry, 1954
- Consideration of the Hydrodynamic Properties of Proteins1,2Journal of the American Chemical Society, 1953
- Boundary Spreading in Sedimentation Velocity Experiments. I. The Enzymatic Degradation of Serum GlobulinsJournal of the American Chemical Society, 1952
- A New Method for the Separation of the Amylose and Amylopectin Components of StarchNature, 1946
- Extraction of Fatty Substance from StarchJournal of the American Chemical Society, 1944
- The Action of macerans Amylase on the Fractions from StarchJournal of the American Chemical Society, 1943
- The Action of Chlorine Water on Some β-AmylosesJournal of the American Chemical Society, 1938
- Über die Kinetik des Abbaues hochmolekularer KettenBerichte der deutschen chemischen Gesellschaft (A and B Series), 1930