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by
Noemi Sivak, Mirta.
ScienceDirect http://www.sciencedirect.com/science/book/9780120164417
Format:
Excerpt:
Starch -- Synthesis.
by
Pigman, William Ward, 1910-
ScienceDirect http://www.sciencedirect.com/science/book/9780120072019
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Excerpt:
; Editors' Preface; Contents; Chapter 1. The Fischer Cyanohydrin Synthesis and the Configurations of Higher
by
Gupta, Anil Kumar.
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Excerpt:
). Starch synthesis and grain filling in rice -- (Jong-Ching Su). Starch synthesis in maize -- (David Pan
by
Dey, P. M.
ScienceDirect http://www.sciencedirect.com/science/book/9780124610125
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Excerpt:
-linked saccharides in plants : intermediates in the synthesis of N-linked glycoproteins / A.D. Elbein and G
by
Baillie, Caroline.
ScienceDirect http://www.sciencedirect.com/science/book/9781855737396
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Excerpt:
: polyhydroxyalkanoate (PHA) synthesis, properties, biodegradation, processing and applications -- 7.4 Starch
by
Callow, J. A.
ScienceDirect http://www.sciencedirect.com/science/book/9780120059409
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Excerpt:
. Starch Synthesis in the Endosperm; V. Starch Accumulation During Grain Development; VI. Starch Granule
by
Lea, Peter J.
ScienceDirect http://www.sciencedirect.com/science/book/9780124610132
Format:
Excerpt:
Synthesis; I. INTRODUCTION; II. GENERAL CHECKS AND CONTROLS; III. ADP GLUCOSE PYROPHOSPHORYLASE; IV. STARCH
by
Tolbert, N. E. (N. Edward), 1919-
ScienceDirect http://www.sciencedirect.com/science/book/9780126754018
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Excerpt:
BY STARCH ACCUMULATION; VII. ASSIMILATION OF NITROGEN; VIII. SULFATE REDUCTION; IX. METABOLISM OF
by
Wang, Guanqun, author.
Format:
Excerpt:
synthesis (TPP, TPS), starch degradation (beta-amylase) and sucrose synthesis (SPS, SS) were important for
by
Belgacem, Mohamed Naceur.
ScienceDirect http://www.sciencedirect.com/science/book/9780080453163
Format:
Excerpt:
) -- 16. Cellulose Chemistry: Novel Products and Synthesis Paths (T. Heinze, K. Petzold) -- 17. Bacterial
by
Yahia, Elhadi M.
Format:
Excerpt:
-Coated Nucleotides (Nucleotide Sugars) -- 9.3 Synthesis of Carbohydrates -- 9.3.1 Hexoses -- 9.3.2 Sucrose -- 9.3.3
by
Bao, Jinsong.
Format:
Excerpt:
quality -- 4.1 Storage and aging -- 4.2 Aroma and flavor -- 4.3 Eating and cooking quality -- 4.4 Starch




