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- [2] CHARACTERIZATION OF STARCH AND ITS COMPONENTS .3. TECHNIQUE OF SEMI-MICRO, DIFFERENTIAL, POTENTIOMETRIC, IODINE TITRATION, AND FACTORS AFFECTING ITSTARKE, 1971, 23 (04): : 118 - &BANKS, WGREENWOO.CTMUIR, DD
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- [4] CHARACTERIZATION OF STARCH AND ITS COMPONENTS .5. OBSERVATIONS ON QUANTITATIVE ACID HYDROLYSIS OF STARCH AND GLYCOGENSTARKE, 1973, 25 (12): : 405 - 408BANKS, WGREENWOOD, CTMUIR, DD
- [5] MAIZE MUTANTS .1. STUDIES ON THEIR STARCH COMPONENTSSTARCH-STARKE, 1995, 47 (06): : 210 - 213CURA, JAKRISMAN, CR
- [6] EFFECT OF GAMMA RADIATION ON WHEAT STARCH AND ITS COMPONENTSJOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 795 - +ANANTHASWAMY, HNVAKIL, UKSREENIVASAN, A
- [7] CHARACTERISATION OF STARCH AND ITS COMPONENTS .4. SPECIFIC ESTIMATION OF GLUCOSE USING GLUCOSE OXIDASESTARKE, 1971, 23 (07): : 222 - +BANKS, WGREENWOOD, CT
- [8] THE ENZYMIC SYNTHESIS AND DEGRADATION OF STARCH .5. THE ACTION OF Q-ENZYME ON STARCH AND ITS COMPONENTSJOURNAL OF THE CHEMICAL SOCIETY, 1949, (JUL): : 1712 - 1717BARKER, SABOURNE, EJPEAT, S
- [9] SPECTROPHOTOMETRIC METHOD FOR THE DETERMINATION OF IODINE BINDING-CAPACITY OF STARCH AND ITS COMPONENTSINDIAN JOURNAL OF BIOCHEMISTRY & BIOPHYSICS, 1981, 18 (04): : 132 - 132KARVE, MSKALE, NR
- [10] EXTRACTION AND RECOVERY OF NITROGENOUS COMPONENTS AND STARCH FROM THE MUNG BEAN AND ITS SPROUTJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1979, 26 (09): : 396 - 399TAKAHASHI, K