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The Mucunã (Dioclea Malacocarpa) The Properties of the Starch

1969; Wiley; Volume: 21; Issue: 10 Linguagem: Inglês

10.1002/star.19690211004

2192-4236

Feiga R. T. Rosenthal, Lodson Espindola,

Cassava research and cyanide

Starch - StärkeVolume 21, Issue 10 p. 262-266 Article The Mucunã (Dioclea Malacocarpa) The Properties of the Starch Feiga R. Tiomno Rosenthal, Feiga R. Tiomno Rosenthal Head Laboratório de Amido, Instituto Nacional de Tecnologia, Avenida Venezuela, 82, Guanabara (Brazil) Fellow of the Conselho Nacional de PesquisasSearch for more papers by this authorLodson Espindola, Lodson Espindola Laboratório de Amido, Instituto Nacional de Tecnologia, Avenida Venezuela, 82, Guanabara (Brazil)Search for more papers by this author Feiga R. Tiomno Rosenthal, Feiga R. Tiomno Rosenthal Head Laboratório de Amido, Instituto Nacional de Tecnologia, Avenida Venezuela, 82, Guanabara (Brazil) Fellow of the Conselho Nacional de PesquisasSearch for more papers by this authorLodson Espindola, Lodson Espindola Laboratório de Amido, Instituto Nacional de Tecnologia, Avenida Venezuela, 82, Guanabara (Brazil)Search for more papers by this author First published: 1969 https://doi.org/10.1002/star.19690211004Citations: 12 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References 1 Sarin, J. L., and M. H. Qureshi: Ind. Engng. Chem. 30 (1938), 1318– 1319. 2 Association of Official Agricultural Chemists, Official methods of analysis ( 10th ed.). The Association: Washington D.C. (1965), 191. 3 See reference 2, p. 191– 192. 4 See reference 2, p. 331. 5 See reference 2, p. 16. 6 See reference 2, p. 334. 7 „ Cereal Laboratory Methods”︁. American Association of Cereal Chemists, 7th ed., Minnesota (1962), 32– 15, 1 of 2. 8 Allen, R. J. L.: Biochem. J. 34 (1940), 858– 865. 9 Mazurs, E. G., T. J. Schoch, and F. E. Kite: Cereal Chem. 34 (1957), 141– 152. 10 Schoch, T. J., and E. C. Maywald: Analytic. Chem. 28 (1956), 382. 11 Schoch, T. J.: In Methods in Enzimology, ed. by S. P. Colowick and N. O. Kaplan, Academic Press, New York (1957), Vol. 3, 13– 15. 12 Ott, M., and E. E. Hester: Cereal Chem. 45, nº 5 (1965), 476– 478. 13 Leach, H. W., L. D. McCowen, and T. J. Schoch: Cereal Chem. 36 (1959), 534– 544. 14 Goering, K. J., and D. L. Brelsford: Cereal Chem. 42 (1965), 15– 24. 15 Leach, H. W.: Gelatinization of Starch. In „ Starch, Chemistry and Technology”︁, ed. by R. L. Whistler and F. Paschall. Academic Press, New York and London, vol. 1 (1965), 296. 16 Schoch, T. J., and E. C. Maywald: Cereal Chem. 45, nº 6 (1968), 564– 573. 17 Leach, H. W., and T. J. Schoch: Cereal Chem. 38, nº 1 (1961), 35– 38. 18 Tolmasquim, S. T., M. A. Zamith, F. R. T. Rosenthal, and E. Tolmasquim: An. Acad. Brasil. Ciênc. 37, nº 2 (1965), 235– 239. 19 Tolmasquim, E., A. M. N. Corrêa, and S. T. Tolmasquim: „ New Starches. Properties of Five Varieties of Cow-pea (Vigna sinensis) Starch.”︁ Presented at the Joint Meeting of The American Association of Cereal Chemists and American Oil Chemists Society, Washington, D.C., (1968), (In Press). 20 Schoch, T. J.: „Starches and Amylases”︁. Proceedings of the 1961 Annual Meeting of the American Society of Brewing Chemists, 83– 92. 21 Corrêa, A. M. N., F. R. T. Rosenthal, and E. Tolmasquim: An. Acad. Brasil. Ciênc. 37, nº 2 (1965), 241– 243. Citing Literature Volume21, Issue101969Pages 262-266 ReferencesRelatedInformation