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Investigations of the fine structure of amylose and amylopectin of cereal starches, to provide basic information for the development of new starch products suited for industrial applications Final report of research

Main Author:
Greenwood, C. T.
Other Authors:
University of Edinburgh. Dept. of Chemistry. and United States. Dept. of Agriculture.
Format:
Book
Language:
English
Subjects:
Grain Starch content
View in NAL's Catalog:
CAT71315286