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The fractionation of normal and mottled wheat starch by elution in the absence of oxygen. Viscometric properties of the amylose fraction
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1955
Year
Food ChemistryBiomanufacturingH. L. WoodPhysicsWheat StarchG. A. GilbertViscometric PropertiesNatural SciencesPolysaccharideAmylose FractionChemistryGrain QualityMolecular ChemistryH. BaumSpectra-structure Correlation
H. Baum, G. A. Gilbert and H. L. Wood, J. Chem. Soc., 1955, 4047 DOI: 10.1039/JR9550004047