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Studies on Starches of High Amylose-Content. Part III† The Fractionation and Properties of the Components: A Review
G. K. Adkins M.Sc.,
C. T. Greenwood D.Sc., F.R.S.E.,
G. K. Adkins M.Sc.
Department of Chemistry, The University, West Mains Road, Edinburgh 9 (Scotland)
Search for more papers by this authorC. T. Greenwood D.Sc., F.R.S.E.
Department of Chemistry, The University, West Mains Road, Edinburgh 9 (Scotland)
Search for more papers by this authorG. K. Adkins M.Sc.,
C. T. Greenwood D.Sc., F.R.S.E.,
G. K. Adkins M.Sc.
Department of Chemistry, The University, West Mains Road, Edinburgh 9 (Scotland)
Search for more papers by this authorC. T. Greenwood D.Sc., F.R.S.E.
Department of Chemistry, The University, West Mains Road, Edinburgh 9 (Scotland)
Search for more papers by this author†
Part 1 of this series is: Chem. and Ind. [London] (1960), 1100; Part 11: Biochem. J. [London] 82 (1962), 156.
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10.1002/star.19640161202 Google Scholar
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