A relationship between the amylose and lipid contents of starches from various mutants for amylose content in maize
- Author
- SOUTH, J. B; MORRISON, W. R; NELSON, O. E
Allied Breweries Ltd, R & D lab., Burton-on-Trent Staffs DE14 1BZ, United Kingdom - Source
Journal of cereal science (Print). 1991, Vol 14, Num 3, pp 267-278 ; ref : 36 ref
- CODEN
- JCSCDA
- ISSN
- 0733-5210
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras Amidon Amylose Chromatographie Colorimétrie Composition chimique Céréale Dosage Etude comparative Glucide Lipide Maïs Méthode analytique Variété
- Keyword (en)
- Fatty acids Starch Amylose Chromatography Colorimetry Chemical composition Cereal Assay Comparative study Carbohydrate Lipids Corn Analytical method Variety
- Keyword (es)
- Acido graso Almidón Amilosa Cromatografía Colorimetría Composición química Cereal Dosificación Estudio comparativo Glúcido Lípido Maiz Método analítico Variedad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5127109
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0733-5210(09)80045-3 
https://dx.doi.org/10.1016/S0733-5210(09)80045-3
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