| Original language | English (US) |
|---|---|
| Pages (from-to) | 280-284 |
| Number of pages | 5 |
| Journal | Starch ‐ Stärke |
| Volume | 15 |
| Issue number | 8 |
| DOIs | |
| State | Published - Jan 1 1963 |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science
- Organic Chemistry
Cite this
French, D., Pulley, A. O., & Whelan, W. J. (1963). Preparation of Schardinger Dextrins on a Larger‐than‐laboratory Scale. Starch ‐ Stärke, 15(8), 280-284. https://doi.org/10.1002/star.19630150803
Preparation of Schardinger Dextrins on a Larger‐than‐laboratory Scale. / French, D.; Pulley, A. O.; Whelan, William J.
In: Starch ‐ Stärke, Vol. 15, No. 8, 01.01.1963, p. 280-284.Research output: Contribution to journal › Article
French, D, Pulley, AO & Whelan, WJ 1963, 'Preparation of Schardinger Dextrins on a Larger‐than‐laboratory Scale', Starch ‐ Stärke, vol. 15, no. 8, pp. 280-284. https://doi.org/10.1002/star.19630150803
French D, Pulley AO, Whelan WJ. Preparation of Schardinger Dextrins on a Larger‐than‐laboratory Scale. Starch ‐ Stärke. 1963 Jan 1;15(8):280-284. https://doi.org/10.1002/star.19630150803
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