The Isolation of Cereal Starches in the Laboratory
- 1 January 1966
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 18 (7) , 213-218
- https://doi.org/10.1002/star.19660180703
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Extraction de l'Amidon de Mais. Une méthode de laboratoire dérivée de la technique industrielleStarch ‐ Stärke, 1965
- Microscopic Characteristics of High‐Amylose Corn StarchesStarch ‐ Stärke, 1964
- Isolation of Starch from Corn and Amylomaize After a Neutral Chemical SteepStarch ‐ Stärke, 1964
- 42. Physicochemical studies on starches. Part XXIV. The fractionation and characterization of starches of various plant originsJournal of the Chemical Society, 1962
- A Method for the complete Recovery of the whole granule Starch Content of FlourStarch ‐ Stärke, 1962
- A COMPARISON OF THE STARCHES FROM BARLEY AND MALTED BARLEYJournal of the Institute of Brewing, 1959
- 535. Physicochemical studies on starches. Part XIII. The fractionation of oat and wheat starchesJournal of the Chemical Society, 1958
- [2] Preparation of starch and the starch fractionsPublished by Elsevier ,1957
- Studies in starch structure. I.—analytical methodsJournal of the Science of Food and Agriculture, 1955
- Waxy Starch of Maize and Other CerealsIndustrial & Engineering Chemistry, 1942