Starch Fractionation by Hydrophobic Complex Formation

Research output: Contribution to journalArticle

45 Citations (Scopus)
Original languageEnglish (US)
Pages (from-to)349-354
Number of pages6
JournalStarch ‐ Stärke
Volume15
Issue number10
DOIs
StatePublished - Jan 1 1963
Externally publishedYes

Fingerprint

Fractionation
Starch
fractionation
starch

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

Cite this

Starch Fractionation by Hydrophobic Complex Formation. / French, D.; Whelan, William J.

In: Starch ‐ Stärke, Vol. 15, No. 10, 01.01.1963, p. 349-354.

Research output: Contribution to journalArticle

@article{37958793415940548a571817ab0ac791,
title = "Starch Fractionation by Hydrophobic Complex Formation",
author = "D. French and Whelan, {William J.}",
year = "1963",
month = "1",
day = "1",
doi = "10.1002/star.19630151002",
language = "English (US)",
volume = "15",
pages = "349--354",
journal = "Starch/Staerke",
issn = "0038-9056",
publisher = "Wiley-VCH Verlag",
number = "10",

}

TY - JOUR

T1 - Starch Fractionation by Hydrophobic Complex Formation

AU - French, D.

AU - Whelan, William J.

PY - 1963/1/1

Y1 - 1963/1/1

UR - http://www.scopus.com/inward/record.url?scp=84979311120&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84979311120&partnerID=8YFLogxK

U2 - 10.1002/star.19630151002

DO - 10.1002/star.19630151002

M3 - Article

AN - SCOPUS:84979311120

VL - 15

SP - 349

EP - 354

JO - Starch/Staerke

JF - Starch/Staerke

SN - 0038-9056

IS - 10

ER -