articleTop 10% cited
Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules
Carbohydrate Research · 1985 · Vol. 141(2) · pp. 295–306
Susumu Hizukuri✉(Kagoshima University)
Food composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its ApplicationsAmylopectinIsoamylaseChemistryStarchAmyloseGranule (geology)CrystallographyFood scienceBiochemistryMaterials science
Citations
541
FWCI
4.96
field-weighted impact
References
24
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96%
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References
Multi-branched nature of amylose and the action of debranching enzymes
Carbohydrate Research · 1981 · 488 citations
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