Studies on the Structure of Pea Starches Part 4: Intermediate Material of Wrinkled Pea Starch

Starch ‐ Stärke

Volumn 45, Issue 12, 1993, Pages 420-425

  Bertoft, Eric ^a   Qin, Zhu ^a,b   Manelius, Robin ^a  

^a ÅBO AKADEMI UNIVERSITY   (Finland)

^b Academy of Traditional Chinese Medicine   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84989133250     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.19930451203     Document Type: Article

References (27)

1. Starch Granule Formation in Developing Seeds of Pisum sativum L.: Effect of Genotype
2. Eigenschaften und Anwendungsmöglichkeiten von Erbsenstärken. Teil 1: Eigenschaften
3. Studies on the Structure of Pea Starches. Part 2: α-Amylolysis of Granular Wrinkled Pea Starch
4. Effect of Gene Dosage at High Amylose Loci on the Properties of the Amylopectin Fractions of the Starches
5. Studies on Starches of High Amylose Content. Part 17. A Review of Current Concepts
6. Studies on the Structure of Pea Starches. Part 1: Initial Stages in α-Amylolysis of Granular Smooth Pea Starch
7. Studies on the Structure of Pea Starches Part 4: Intermediate Material of Wrinkled Pea Starch
8. STRUCTURAL ANALYSIS ON THE AMYLOPECTIN OF WAXY-BARLEY LARGE STARCH GRANULES