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United States Department of Agriculture

Agricultural Research Service

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Merle M Millard
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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
HYDRODYNAMIC CHROMATOGRAPHY OF WAXY MAIZE STARCH -
LIGHT SCATTERING MOLECULAR WEIGHTS AND INTRINSIC VISCOSITIES OF PROCESSED WAXY MAIZE STARCHES IN 90% DMSO-H2O -
MOLECULAR CHARACTERISTICS OF AMYLOPECTIN COMPONENTS OF STARCH ARE STRONGLY AFFECTED BY PROCESSING TECHNIQUES -
MELT RHEOLOGY AND MOLECULAR WEIGHT DEGRADATION OF AMYLOPECTIN DURING MULTIPLE PASS EXTRUSION OF STARCH -
HYDRODYNAMIC CHROMATOGRAPHY AND LASER LIGHT SCATTERING MEASUREMENTS OF HIGH MOLECULAR WEIGHT WAXY MAIZE AMYLOPECTINS -
Last Modified: 5/2/2016
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