Comparison of starches isolated from three different Trapa species
By Hongming Gao, Jinwen Cai, Wenli Han, H. Huai, Yifang Chen, Cunxu Wei. 2014
98 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics, Plant Science
View Paper: https://www.semanticscholar.org/paper/4e8b46650681518438664cef08ea38fc493f8152
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches (2016, methodology): “Hydrolysis degree determination 182 Starch was hydrolyzed by HCl, PPA, or AAG using the m thods of Gao et al. (2014) and 183 Li, Vasanthan, Hoover, and Rossnagel (2004) with some modifications.”