IMPROVING THE DETERMINATION OF AMYLOSE BY THE BLUE COLOR OF ITS AMYLOSE-IODINE COMPLEX

被引：0

作者：

LIANG, YT ^{[1
]}

SHI, YC ^{[1
]}

SEIB, PA ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

来源：

CEREAL FOODS WORLD | 1988年 / 33卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：676 / 676

页数：1

共 50 条

[1] STABILITY OF THE AMYLOSE-IODINE COMPLEX
MOULIK, SP
GUPTA, S
[J]. CARBOHYDRATE RESEARCH, 1984, 125 (02) : 340 - 342
[2] ELECTRONIC STRUCTURE OF THE AMYLOSE-IODINE COMPLEX
MURAKAMI, H
[J]. JOURNAL OF CHEMICAL PHYSICS, 1954, 22 (03): : 367 - 374
[3] AMYLOSE-IODINE COMPLEX .5. AN ESTIMATION OF NUMBER OF ANHYDROGLUCOSE UNITS OF HELICAL SEGMENTS IN AMYLOSE-IODINE COMPLEX
WATANABE, T
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ONO, S
[J]. BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN, 1970, 43 (03) : 950 - +
[4] MOLECULAR CONFIGURATION OF AMYLOSE AND ITS COMPLEXES IN AQUEOUS SOLUTIONS .4. DETERMINATION OF DPBAR OF AMYLOSE BY MEASURING CONCENTRATION OF FREE IODINE IN SOLUTION OF AMYLOSE-IODINE COMPLEX
SZEJTLI, J
RICHTER, M
AUGUSTAT, S
[J]. BIOPOLYMERS, 1968, 6 (01) : 27 - &
[5] CALORIMETRIC STUDY OF AMYLOSE-IODINE COMPLEX FORMATION
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ONO, S
[J]. JOURNAL OF BIOCHEMISTRY, 1972, 72 (04): : 1041 - +
[6] ELECTRONIC-PROPERTIES OF THE AMYLOSE-IODINE COMPLEX
RIETMAN, EA
[J]. JOURNAL OF MATERIALS SCIENCE LETTERS, 1984, 3 (12) : 1043 - 1045
[7] INHIBITION OF AMYLOSE-IODINE COLOR-REACTION BY ALKALI
UEHARA, S
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1986, 33 (07): : 487 - 491
[8] SUPPLEMENTARY COMMENTS ON THE ELECTRONIC STRUCTURE OF THE AMYLOSE-IODINE COMPLEX
MURAKAMI, H
[J]. JOURNAL OF CHEMICAL PHYSICS, 1955, 23 (10): : 1979 - 1979
[9] MODEL FOR AMYLOSE-IODINE BINDING
CESARO, A
KONIC, W
MANZINI, G
BRANT, DA
[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1980, 179 (MAR): : 61 - CARB
[10] LENGTH OF THE AMYLOSE-IODINE COMPLEX AS DETERMINED BY STREAMING DICHROISM
FOSTER, JF
ZUCKER, D
[J]. JOURNAL OF PHYSICAL CHEMISTRY, 1952, 56 (02): : 170 - 173

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