The degree of starch phosphorylation is related to the chain length distribution of the neutral and the phosphorylated chains of amylopectin
- 28 February 1998
- journal article
- Published by Elsevier BV in Carbohydrate Research
- Vol. 307 (1-2), 45-54
- https://doi.org/10.1016/s0008-6215(98)00015-9
Abstract
No abstract availableKeywords
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