Concepedia
Carbohydrate Polymers · 2019 · 58 citations · 35 references
Whole Wheat StarchGrain ScienceGrain QualityFrozen DoughFrozen StorageGrain Storage
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A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
Mark A. Bradford · Analytical Biochemistry · 1976 · 225.3K citations
Protein Chemistry, Biochemistry, Protein Folding +13
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
Marion M. Bradford · Analytical Biochemistry · 1976 · 209.3K citations
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
Jay‐lin Jane, Y. Y. Chen, L. F. Lee et al. · Cereal Chemistry · 1999 · 1.5K citations
Food Chemistry, Engineering, Biochemistry +13
Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study
Norman W.H. Cheetham, Leping Tao · Carbohydrate Polymers · 1998 · 1.1K citations
Glycobiology, Amylose Content, Polysaccharide +5
Bread Staling: Molecular Basis and Control
Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 731 citations