Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch

French, Dexter; KAINUMA, Keiji

doi:10.1002/bip.1972.360111105

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Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch

Author(s): Keiji Kainuma , Dexter French

Publication date Created: November 1972

Publication date (Print): November 1972

Journal: Biopolymers

Publisher: Wiley-Blackwell

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Title: Biopolymers

Abbreviated Title: Biopolymers

Publisher: Wiley-Blackwell

ISSN (Print): 0006-3525

ISSN (Electronic): 1097-0282

Publication date Created: November 1972

Publication date (Print): November 1972

Volume: 11

Issue: 11

Pages: 2241-2250

Article

DOI: 10.1002/bip.1972.360111105

SO-VID: 096c3e73-ad47-4328-9d42-ddcef1bdca0f

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http://doi.wiley.com/10.1002/tdm_license_1.1

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